Homemade Minestrone Soup
A hearty, flavorful minestrone soup featuring tender beef, fresh vegetables, and pasta — perfect for comforting family meals and versatile for any season.
Ingredients
- 2 beef shanks (1 1/2 lb.) ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1/2 small onion, chopped ⓘ
- 2 large romaine leaves, torn in bite size pieces
- 2 large red cabbage leaves, coarsely chopped ⓘ
- 1 medium baking potato, peeled and chopped ⓘ
- 1 medium carrot, chopped or sliced ⓘ
- 1 qt. water ⓘ
- 2 cans beef broth ⓘ
- 1/2 c. dried split peas
- 1 Tbsp. salt
- 1/2 tsp. pepper ⓘ
- 2 medium stalks celery, chopped ⓘ
- 2 fresh or canned pear-shaped tomatoes, chopped ⓘ
- 1 bay leaf ⓘ
- 1 c. uncooked rotini ⓘ
Instructions
- Remove bone and fat from beef shanks and cut beef into 1-inch pieces.
- Heat olive oil in a Dutch oven over medium-high heat.
- Saute beef, garlic, and onion until beef is light brown.
- Stir in torn romaine leaves, chopped cabbage, potato, and carrot.
- Cook uncovered for 5 minutes, stirring frequently, until romaine is wilted.
- Stir in water, beef broth, split peas, salt, pepper, chopped celery, chopped tomatoes, and bay leaf.
- Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 40 minutes.
- Stir in uncooked rotini pasta.
- Add more water if needed, cover, and simmer for 10 minutes or until pasta is tender.
- Remove bay leaf and serve.
Tips & Substitutions
For a richer flavor, consider using homemade beef broth instead of canned. If you don't have rotini, any short pasta like penne or fusilli works well. You can also add other vegetables such as zucchini or green beans for variety. If you're short on time, try a pressure cooker for quicker results.
Serving Suggestions
Serve this hearty minestrone soup with a sprinkle of grated Parmesan cheese on top for added flavor. A side of crusty bread or a simple green salad pairs nicely with it. For a complete meal, consider serving it alongside Italian recipes such as garlic bread or a Caprese salad.
Storage & Reheating
Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until hot, adding a splash of water or broth if it's too thick. You can also microwave it in a microwave-safe bowl until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Minestrone Soup contains roughly 815 calories, with 21g protein, 103g carbohydrates, and 43g fat. It is an excellent source of iron (107% of the Daily Value), vitamin C (99% of the Daily Value), and dietary fiber (64% of the Daily Value). Note that it is relatively high in sodium, at 1748mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat in this minestrone soup?
Absolutely! You can substitute the beef shanks with ground beef, chicken, or turkey for a lighter option. Just adjust the cooking time accordingly to ensure the meat is fully cooked.
How do I make this soup vegetarian?
To make a vegetarian version, simply omit the beef and replace the beef broth with vegetable broth. You can also add more beans or lentils for protein and heartiness.
Can I freeze the minestrone soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).