Two Meat Minestrone

Two Meat Minestrone


55 people made this

About this recipe: This is a truly hearty Italian soup. Bacon is simmered with beef mince, carrots, celery, courgette, pasta and chickpeas in a tomato soup base. It's perfect for the cold winter months. Feel free to substitute in any vegetables you have at hand.

Ann Satler

Serves: 6 

  • 4 rashers streaky bacon, chopped
  • 160g chopped onion
  • 4 cloves garlic, finely chopped
  • 150g minced beef
  • 125g finely chopped celery
  • 125g cubed carrots
  • 500g tomato puree
  • 2 (400g) tins whole plum peeled tomatoes
  • 400ml beef stock
  • 1 (415g) tin French onion soup
  • 1 litre water
  • 4 tablespoons red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 125g chopped courgette
  • 60g spinach, rinsed and sliced
  • 85g uncooked spinach pasta
  • 1 (410g) tin chickpeas, drained
  • 4 tablespoons chopped parsley

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic and beef. When onions are translucent, add celery, carrot, tomato puree, whole tomatoes, stock, soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
  2. Stir in courgette, spinach, pasta, chickpeas and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

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