Minestrone Soup

My mom has been making minestrone soup for years, and somehow I hadn't tried it until a few months ago.  I LOVED IT.  Minestrone is a bit like "Ghoulash", in that it seems to mean something different in each household.  This is my version, and the ingredient list is as complete as possible for a "maybe a little bit more of this, little bit more of that" recipe.

1/3 lb ground beef *
1/4 of a white onion, chopped
1 1/2 tsp basil
1 1/2 tsp oregano
5-6 c water
3 cubes beef bullion
4-5 carrots, chopped
28 oz can diced tomatoes
15 oz can tomato sauce
1/2 tsp onion salt
1 tsp garlic
15 oz can kidney beans
15 oz can green beans
1/2 of 15 oz can yellow corn
4 servings pasta, mini-shells shown above
salt and pepper, to taste
fresh Parmesan cheese

Brown ground beef and onion in stock pot until thoroughly cooked.  Add remaining ingredients (except kidney beans, green beans, corn, and pasta), cover, and cook at a low boil until carrots are thoroughly cooked.

Prepare pasta separately (my preference is to make it a bit al dente, so that it doesn't get too soft later) and add to soup after carrots have cooked.

Add green beans and corn and simmer over low heat until ready to serve.

Comments from the cook:  This was my first time making minestrone soup, and I was thrilled with how it turned out.  Brian had to work late that night, and I knew it was my chance to make a big batch of "girl soup".


I experimented quite a bit with flavors, and you'll want to do the same.  In the end, mine was a bit thick, and I should've added a bit more water.  But, thankfully, this soup freezes amazingly...and you can always add more water when you thaw it out and re-heat it.


My mom serves this with fresh Parmesan cheese and warm bread.  


This makes a gigantic batch, but we (Claire and I) loved it so much that it seemed impossible to have too much around!  I realized the other day that we no longer have any in the freezer, so it must be time to make some more...


* We usually divide our ground beef into 1/3 lb increments, but you're welcome to use whatever amount you prefer.  My mom says that Italian sausage also tastes really good in this recipe!

Originally shared by my mom, Alane, who got her version from a dear friend, Donna Harris.