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Budget Friendly Minestrone

Classic Minestrone Recipe

6 - 8

Serves

15 mins

Prep Time

1 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Perfect on a cold winter’s night with warm crusty bread straight from the oven. We’ve made this dish from scratch but feel free to use leftover meatballs from a previous meal and swap out fresh vegetables for frozen or use whatever vegetables you have on hand.
This recipe is based on Sue Hamilton and Dana Alexander's original Everything's in it minestrone recipe.

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High Protein

High Iron

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Beef,

Easy,

Dinner,

Family Favourites,

Ingredients

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200g Quality Mark beef mince

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1 onion

finely chopped

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2 garlic cloves

finely chopped

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2 carrots

roughly chopped

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2 celery stalks

finely sliced

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2 small courgettes

roughly chopped

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100g green beans

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400g chopped tomatoes

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2 tbsp tomato paste

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4 cups chicken stock

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400g can cannellini beans

drained

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1/2 of a 400g can red kidney beans

Drained and rinsed

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1.5 cups small pasta shapes

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1 tsp dried basil

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2 large handfuls baby spinach

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1 handful basil leaves

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roughly chopped

Method

To Make Minestrone

1

In a large saucepan, gently fry onion and garlic over a low heat until transparent.

2

Throw in carrots, celery, courgettes, green beans or any other veggies you have on hand. Make sure they are cut roughly to the same size so they cook evenly. Any denser vegetables should be diced smaller.

3

Cook vegetables over a medium heat until carrots start to soften and brown a little.

4

Add tomatoes, tomato paste and stock and bring to a gentle simmer.

5

Add cannellini beans, kidney beans and pasta and simmer gently for at least 20 minutes or until the pasta has softened.

6

While soup is simmering, make tiny meatballs. Mix beef mince with dried basil, a good pinch of salt and a few grinds of pepper.

7

Form a meatball from a heaped teaspoon of the minced beef mixture. Repeat until all mince mixture is used. Make sure they are small, otherwise they’ll break apart in the soup.

8

Fry meatballs in a little olive oil until lightly browned all over.

9

When pasta is softened, add meatballs, spinach and basil and stir through.

10

Simmer for another 5 minutes then, if wished, serve with a swirl of pesto on top or a dusting of Parmesan, or both.

More info

Nutrition Information per Serving (374g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

781 (186)kJ

Protein

15.5g

Total Fat

3.0g

Saturated Fat

0.9g

Carbs

20.4g

Sugars

4.8g

Sodium

479mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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