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Minestrone Soup II

Recipe By: Ann Satler   Photo By: Melanie
This is an extra rich and savory minestrone with bacon, ground beef, red wine, and condensed onion soup. Garbanzo beans, spinach, zucchini, carrots, and celery add nutrition and visual appeal.
 
  • Prep: 15 Minutes
  • |
  • Cook: 35 Minutes
  • |
  • Total: 50 Minutes
 
6
 
 
  • 4 slices bacon
    •
  • 1 cup chopped onion
    •
  • 4 cloves garlic, minced
    •
  • 1/3 pound ground beef
    •
  • 1 cup minced celery
    •
  • 1 cup cubed carrots
    •
  • 2 cups tomato puree
    •
  • 2 (14.5 ounce) cans stewed tomatoes
    •
  • 1 (14 ounce) can beef broth
    •
  • 1 (10.5 ounce) can condensed French onion soup
    •
  • 5 cups water
    •
  • 1/4 cup red wine
    •
  • 1 teaspoon dried oregano
    •
  • 1 teaspoon dried basil
    •
  • salt and pepper to taste
    •
  • 1 cup chopped zucchini
    •
  • 2 cups spinach, rinsed and sliced
    •
  • 1 cup uncooked spinach pasta
    •
  • 1 (15 ounce) can garbanzo beans, drained
    •
  • 1/4 cup chopped parsley
    •
 
  1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
  2. Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Nutrition Information
 
 
More Reviews (27)
Reviewed By: veecee
I made this soup for my family, and they all loved it. I will definately make it again!!!
Reviewed By: Hazel Eyed Dragon
I loved it, she tastes wonderful!!!
Reviewed By: mrscrashman22
I was skeptical... but took a chance and wow! it's a winner. My husband loved it as did I. The only change I made was to use stew meat instead of ground beef. Now it's a weekly dinner with a basket of multi-grain bread from the bakery, and a glass of red wine. Thanks so much.