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Minestrone Soup

5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
This is more than just your average Italian minestrone soup. This easy recipe is made even better than the classic with fresh vegetables, chewy ditalini pasta and beef meatballs. #dairyfree #soup

Ingredients

For the meatballs:
  • 1 pound ground beef
  • 3/4 cup Panko breadcrumbs
  • 1 tablespoon dried basil
  • 2 garlic cloves (minced)
  • 1 egg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
For the minestrone:
  •  
  • 2 tablespoons olive oil
  • 1/2 large sweet onion (chopped)
  • 2 celery stalks (sliced)
  • 3 carrots (chopped)
  • 3 garlic cloves (minced (about 1 tablespoon))
  • 2 15- ounce cans diced tomatoes with juice
  • 7 cups chicken broth
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 large zucchini (chopped)
  • 1 1/4 cup ditalini pasta
  • 1 15- ounce can kidney beans

Instructions

  • Mix the meatball ingredients together in a large bowl. Scoop and roll mixture into 1-inch meatballs and place on a cookie sheet or plate until ready to add to soup.
  • Heat a Dutch oven or stockpot to medium-high. Add olive oil, and sauté the onions, carrots, celery and garlic until the onions are translucent - about 5 minutes - stirring as needed.
  • Add the tomatoes, spices, and broth and bring to a boil.
  • Gently add the meatballs to the soup, reduce heat and simmer for 20 minutes.
  • Stir in the pasta and zucchini, and cook until tender (follow the pasta package directions).
  • When pasta is al dente, add kidney beans and allow them to heat through before serving.

Nutrition

Calories: 262kcal Carbohydrates: 27g Protein: 13g Fat: 11g Trans Fat: 0.5g Cholesterol: 43mg Sodium: 1171mg Fiber: 4g Sugar: 4g Vitamin C: 9mg