Beef and Bean Minestrone Soup by Marie Tower at

Beef & Bean Minestrone Soup





Yield 6 Servings

This soup is a comforting, delicious way to warm up on a cold snowy day. Or any day really. 🙂


  • 1 tbsp Extra Virgin Olive Oil

  • 1/2 lb Extra Lean Ground Beef

  • 1 Yellow Onion (medium, finely chopped)

  • 2 Carrot (medium, chopped)

  • 2 stalks Celery (finely chopped)

  • 4 Garlic (cloves, minced)

  • 1 1/3 tbsps Italian Seasoning

  • 1 tsp Sea Salt

  • 1/4 cup Tomato Paste

  • 4 cups Beef Broth

  • 3 1/2 cups Diced Tomatoes (from the can)

  • 2 cups Mixed Beans (cooked)

  • 1 Bay Leaf

  • 1 Zucchini (medium, chopped)

  • 2 cups Baby Spinach


  1. In a large pot, heat the oil over medium-high heat. Add ground beef to the pot. With a wooden spoon or spatula, break the beef into small pieces as it cooks. Stir until it is cooked through and no longer pink.
  2. Add the onions, carrots, celery, garlic, Italian seasoning and salt. Cook until onions are just translucent, about 7 minutes. Add tomato paste and stir to incorporate.
  3. Add the beef broth, diced tomatoes, mixed beans and bay leaf. Stir to incorporate then bring soup to a gentle boil.
  4. Stir in the zucchini and the spinach. Reduce heat to a simmer and cook uncovered for about 40 minutes until vegetables are very tender and soup has reduced slightly.
  5. Remove the bay leaf. Divide into bowls and enjoy!

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