Beef Minestrone Soup
SOUP SEASON IS HERE!!! This delicious and nutritious Minestrone soup has veggies, fiber, and protein all in one bowl. While traditional minestrone doesn't always have meat, adding grass-fed beef is a great way to get protein in. Now cozy up with a batch of this hearty soup!
Ingredients
- 2 tbsp EVOO
- 1 small onion small dice
- 2 stalks celery small dice
- 2 carrots small dice
- 1 zucchini small dice
- 1 lb ground organic grass-fed beef
- 2 cloves garlic
- 1 tsp kosher or mineral salt (We love TDW Mineral Salt!)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- fresh cracked pepper
- 1 can organic diced tomatoes
- 1 can organic red kidney beans rinsed and drained
- 1 can Italian cannelini beans rinsed and drained
- 6 cups chicken broth
- 2 bay leaves
Instructions
- In a large pot, heat 2 tablespoons over medium-high heat. Add in the chopped onion, carrot and celery. Stir around to combine. Add in the ground beef and using a wooden spoon, gently break apart the beef. Cook until the beef is just barely pink.
- When the beef is almost cooked through, add in the zucchini, salt, spices and some fresh cracked pepper. Sauté until the beef is cooked through. Now at this point you can drain some of the fat from the pan, but we left the majority of it in our soup for delicious flavor!
- Next, add the diced tomatoes, beans, chicken broth and bay leaves. Stir to combine. Bring the soup to a gently boil then reduce to a simmer. Let the soup cook for about 45 minutes to develop flavor.
- After 45 minutes, taste your soup and adjust seasoning for more salt and pepper if you prefer.
- If you're not whole 30, garnish with some good quality parmesan cheese and serve with a side of toasted sourdough. Enjoy!!