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Hearty Minestrone Soup

Hearty Minestrone Soup

Fresh from the garden vegetables make this beef soup extra special.

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30 min
Prep Time
1 hr 20 min
Total Time


2 tablespoons Land O Lakes® Butter

1 1/2 pounds (3 cups) cubed 1-inch beef stew meat

3 medium (1 1/2 cups) onions, chopped

2 medium (1 cup) carrots, sliced 1/4-inch

2 (1 cup) ribs celery, chopped

2 tablespoons dried Italian seasoning  

1 teaspoon finely chopped fresh garlic

8 cups water

1/2 cup uncooked long grain rice

2 teaspoons salt

2 medium (2 cups) potatoes, cubed 1/2-inch

2 medium (2 cups) tomatoes, chopped

1 small (1 cup) zucchini, sliced 1/4-inch

1 (15 1/2-ounce) can kidney beans, rinsed, drained


 *Substitute 1 1/2 teaspoons each basil, dried marjoram leaves and dried oregano leaves.

How to make

  1. STEP 1

    Melt 1 tablespoon butter in 6-quart saucepan until sizzling; add beef. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until beef is browned. Remove beef from pan. Set aside.

  2. STEP 2

    Combine remaining butter, onions, carrots, celery, Italian seasoning and garlic in same saucepan. Reduce heat to medium. Cook, stirring occasionally, 5-6 minutes or until vegetables are crisply tender.

  3. STEP 3

    Add browned beef, water, rice, potatoes, and tomatoes, zucchini and salt to vegetables. Continue cooking 10-12 minutes or until mixture comes to a full boil.

  4. STEP 4

    Reduce heat to low. Cover; cook 20-30 minutes or until vegetables are tender. Stir in kidney beans. Continue cooking until heated through.

Nutrition (1 serving)

290 Calories
11 Fat (g)
50 Cholesterol (mg)
540 Sodium (mg)
31 Carbohydrates (g)
6 Dietary Fiber
18 Protein (g)
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