Beef and vegetable minestrone

    1 hour 15 min

    A super-delicious and hearty Italian-style soup. Beef mince is simmered with bacon, vegetables, spaghetti and chickpeas in a tomato soup base. Enjoy with a serving of garlic bread, if desired.

    42 people made this

    Makes: 6 

    • 2 rashers streaky bacon, chopped
    • 225g lean minced beef
    • 2 carrots, chopped
    • 2 cloves garlic, finely chopped
    • 1 large onion, chopped
    • 1 stick celery, chopped
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 1 teaspoon dried rosemary, crushed
    • 1/4 teaspoon crushed chillies
    • 1 (400g) tin chopped tomatoes
    • 300ml beef stock
    • 1 (410g) tin chickpeas, drained
    • 60g spaghetti, broken into pieces

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large saucepan, cook bacon and minced beef until well done, breaking up the beef as it cooks. Drain off the fat and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and crushed chillies. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
    2. Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.

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    Reviews in English (34)


    My whole family loved this soup! I found that it was going to be a bit thick and did add 3 times the broth and I also threw in some brocolli at the last minute. The seasonings were perfect for a family who is not into hot spicy food, but it had a nice bite to it for flavor. I did omit the bacon as I did not have any but increased the ground beef to a pound and a half. We will definitely make this again!  -  29 Apr 2007  (Review from Allrecipes US | Canada)


    this makes a superb soup! i chopped up a heavy half pound of stew meat, used a sprinkle of ground cayenne pepper instead of red pepper flakes, added a cup of dark red kidney beans & substituted the spaghetti with medium shells, (don't stir in the pasta until you're ready to serve). the soup is very thick so i followed the suggestion of doubling the stock. one more note: i deliberately made this soup the day ahead to allow the flavors to mingle. sprinkle on a little grated parmesan or romano cheese & you're good to go! thanks for this terrific recipe, lindsay!  -  09 Nov 2004  (Review from Allrecipes US | Canada)


    I made this recipe tonight and it was excellent. A few variations: I put 1/2 can chickpeas and 1/2 can red kidney beans instead of the full can of chickpeas. I also used pasta shells instead of spaghetti.  -  15 Oct 2004  (Review from Allrecipes US | Canada)