Beef & Bean Minestrone

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Beef & Bean Minestrone

Course: Soup/Stew
Keyword: beef, dairy-free, gluten-free, grain-free, one pan
Calorie: 200-300, Under 250
Protein: 10-20g
Fiber: 5-10g
Servings: 6
Calories: 237kcal


  • 1 tbsp Extra Virgin Olive Oil
  • 8 ozs Extra Lean Ground Beef
  • 1 Yellow Onion (medium, finely chopped)
  • 2 Carrot (medium, chopped)
  • 2 stalks Celery (finely chopped)
  • 4 Garlic (cloves, minced)
  • 1 1/3 tbsps Italian Seasoning
  • 1 tsp Sea Salt
  • 1/4 cup Tomato Paste
  • 4 cups Beef Broth
  • 3 1/2 cups Diced Tomatoes (from the can)
  • 2 cups Mixed Beans (cooked)
  • 1 Bay Leaf
  • 1 Zucchini (medium, chopped)
  • 2 cups Baby Spinach


  • In a large pot, heat the oil over medium-high heat. Add ground beef to the pot. With a wooden spoon or spatula, break the beef into small pieces as it cooks. Stir until it is cooked through and no longer pink.
  • Add the onions, carrots, celery, garlic, Italian seasoning and salt. Cook until onions are just translucent, about 7 minutes. Add tomato paste and stir to incorporate.
  • Add the beef broth, diced tomatoes, mixed beans and bay leaf. Stir to incorporate then bring soup to a gentle boil.
  • Stir in the zucchini and the spinach. Reduce heat to a simmer and cook uncovered for about 40 minutes until vegetables are very tender and soup has reduced slightly.
  • Remove the bay leaf. Divide into bowls and enjoy!


  • Leftovers

    Keeps well in the fridge for up to 3 days. Store in the freezer for longer.
  • Serving Size

    One serving is roughly 1 1/2 cups.
  • No Ground Beef

    Use ground turkey or ground chicken instead.
  • More Carbs

    Stir in cooked pasta or noodles before serving.
  • Likes it Cheesy

    Sprinkle with parmesan or nutritional yeast.


Serving: 6g | Calories: 237kcal | Carbohydrates: 27g | Protein: 17g | Fat: 7g | Cholesterol: 25mg | Sodium: 814mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5211IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 5mg

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