Minestrone with Grass-Fed Beef Recipe

Minestrone with Grass-Fed Beef
We’ve removed the pasta from this minestrone but kept many of the traditional flavors. Cubes of beef have replaced beans in this meat-eaters version, but beans could be returned to the soup for vegetarians. Try navy or cannellini. Serves 4.


  • 1/2 tbsp basil
  • 1/4 tsp black pepper
  • 5 broth, vegetable or beef
  • 1 cup carrots, diced
  • 1/2 cup cauliflower florettes, small pieces
  • 1 1/4 cup celery, diced
  • 1 1/2 cup diced canned tomatoes
  • 2 tbsp fresh parsley, minced
  • 5 garlic, minced cloves
  • 8 oz grass-fed beef sirloin
  • 1/2 cup green beans, diced
  • 2 tbsp hard parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 cup onions, diced
  • 1 tbsp oregano
  • 1/3 cup red wine
  • 1/2 tsp salt
  • 1 cup spinach, chopped
  • 1/2 tsp tarragon
  • 1 cup zucchini, diced


  • Cut beef into bite-sized pieces.
  • Heat oil in a large pot and combine onion, garlic, celery, basil, oregano, tarragon, salt and pepper to sauté.
  • Add beef, carrots, and wine and continue sautéing a few more minutes.
  • Add diced tomatoes, zucchini, cauliflower, green beans, and spinach.
  • Add broth and simmer 10 minutes, then add minced parsley.
  • Serve topped with grated hard parmesan.
3 replies
  1. James Dwan
    James Dwan says:

    Looks like a tasty recipe. Small suggestion: It doesn’t mention when to add the the stock (presume at same time as tomatoes). Also it would be helpful for future recipes if you had a printer friendly version to help save on paper and ink.

Comments are closed.