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Classic Italian Minestrone

Classic Italian Minestrone

Serves 4 to 6

This soup comes together in about 30 minutes, but with its robust warmth and flavor, nobody will ever know.

  • 3 tablespoons olive oil
  • 1 onion, finely diced
  • 2 large carrots, peeled and diced into ¼-inch pieces
  • 4 ribs celery, trimmed and diced into ¼-inch pieces
  • Kosher salt and freshly ground black pepper
  • 16 ounces Certified Piedmontese 95% lean ground beef
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cups low-sodium beef broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 bay leaf
  • 1 cup ditalini, mini shells, or other small pasta
  • ½ cup grated Parmesan cheese, for serving
  • 1 bunch fresh basil, chiffonade

To a large soup pot or Dutch oven over medium heat, add the oil and bring to temperature. Stir in the onion, carrot, and celery and season with salt and pepper. Sauté until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste, oregano, and thyme and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until liquid has reduced by one third, about 20 minutes. Add pasta to soup and cook for 7 to 10 additional minute, until pasta is al dente. Remove the bay leaf and discard. Season with salt and pepper to taste. Ladle the soup into bowls and serve with Parmesan cheese and basil.