High-Protein Beef Minestrone Soup
Method
Cut the beef into bite-sized cubes. Finely shred the cabbage, dice the zucchini and carrots, and finely chop the onion. Drain and rinse the canned beans thoroughly.
Heat the olive oil in a large soup pot over medium-high heat. Add the beef and cook for 5–6 minutes, stirring occasionally, until lightly browned.
Add the onion and carrots, then sauté for 3 minutes until they begin to soften.
Stir in the crushed tomatoes, water, shredded cabbage, garlic, basil, oregano, salt, and black pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes, allowing the beef to become tender.
Add the zucchini, beans, and dried pasta. Continue cooking for 10–12 minutes, or according to the pasta package directions, until the pasta is al dente and the vegetables are tender.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into warm bowls and garnish with freshly chopped parsley or basil before serving.
If you're preparing this soup for meal prep, cook the pasta separately and add it to each serving just before eating. This prevents the pasta from absorbing too much broth during storage and keeps the soup tasting freshly made for several days.
Nutrition Facts
Per serving
