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Hearty Minestrone Soup
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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.

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