Ground Beef Minestrone Soup
This one-pan, 30-minute ground beef minestrone soup is a fall and winter favorite, packed with savory ground beef, hearty vegetables, pasta, and a rich, flavorful broth. It's an easy, comforting meal that comes together in just 30 minutes, making it perfect for busy weeknights when you need a hearty, family-friendly dinner without spending all evening in the kitchen!
Ingredients
- 1 lb. ground beef (lean, 90/10)
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup diced carrots
- 2 tbsp olive oil
- 32 oz. beef broth
- 2 (14.5 oz) cans diced tomatoes
- 15 oz. light red kidney beans
- 15 oz. cannellini beans
- 1 tsp onion powder
- 2 tsp minced garlic
- 1 tsp oregano
- 1 tsp kosher salt
- ½ tsp pepper
- 1 cup uncooked ditalini pasta
Instructions
- In a large stockpot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked, breaking it into small pieces as it cooks. Drain any excess grease.
- Dice the zucchini, yellow squash, and carrots into small, bite-sized pieces.
- Add the oil and diced vegetables to the pot with the ground beef. Sauté for a few minutes until the vegetables begin to soften.
- Drain and rinse the cannellini beans and light red kidney beans. Add them to the pot along with the beef broth, tomatoes, and seasonings. Stir well to combine and bring the soup to a gentle simmer. Let simmer for a few minutes to allow the flavors to come together.
- Stir in 1 cup of ditalini pasta. Cover and cook for 8–10 minutes, stirring occasionally, until the pasta is tender. Start checking around 8 minutes to prevent the pasta from becoming mushy.
- Remove from the heat and serve warm. Enjoy!
Nutrition
Calories: 381kcalCarbohydrates: 39gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 40mgSodium: 881mgPotassium: 615mgFiber: 8gSugar: 2gVitamin A: 2738IUVitamin C: 7mgCalcium: 85mgIron: 5mg
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