Making this soup at home is easy and simple. All you need is a good bowl of minestrone soup and add some chopped burger meat. It seems strange, but do it as the recipe says and it will turn out perfectly, you’ll see!
Check out what our friends over at From Valerie’s Kitchen had to say about this dish,
“Loads of fresh vegetables, ground beef, and pasta – this hearty soup is a meal in itself. Slice up a loaf of crusty bread, pour a glass of wine, and dinner is served!”
She knows exactly how to serve this deliciousness! A glass of wine and some crusty bread are the perfect additions!
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1/2 teaspoon salt
Fresh-ground black pepper, to taste
1 cup diced onion
1 cup peeled and chopped carrot
1 cup chopped zucchini
2 ribs celery, chopped
2 teaspoons minced garlic
4 cups Swanson low-sodium beef broth
1 (28-ounce) can crushed Italian style tomatoes
1 teaspoon dry basil
1 teaspoon dry oregano
1/2 teaspoon thyme
1 bay leaf
1 (15 ounce) can Goya cannellini beans, rinsed and drained
1 (15 ounce) can Goya kidney beans, rinsed and drained
1 cup ditalini pasta, uncooked
1/2 cup grated Kraft Parmesan
Instructions
Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring to break up. Season with salt and pepper and cook until no longer pink. Drain off as much of the grease as possible and transfer the cooked beef to the slow cooker. Add the onion, carrot, zucchini, celery, garlic, beef broth, crushed tomatoes, basil, oregano, thyme, and bay leaf to the slow cooker with the beef. Stir to combine. Cover and cook on LOW 5 to 7 hours or on HIGH for 3 to 4 hours.
After initial cooking time, add beans, ditalini pasta (uncooked), and Parmesan. Cover and cook on HIGH for an additional 15 to 20 minutes, or until pasta is al-dente.
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Quick Tip: Place leftovers in freezer save containers for a great meal in the future!
Thanks again to From Valerie’s Kitchen for this amazing recipe.
