Plenty of vegetables, chick peas or beans of your choice plus pasta.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.

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  • 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.

Nutrition Facts

273.4 calories; protein 13g 26% DV; carbohydrates 26.3g 9% DV; fat 13.1g 20% DV; cholesterol 34.7mg 12% DV; sodium 570mg 23% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2004
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! Read More
(14)

Most helpful critical review

Rating: 3 stars
02/12/2007
I made this minus the ground beef - I just didn't really like the idea of it. As written it was ok but it needed more seasoning - freshly ground pepper garlic powder and a splash of Worcestershire sauce. The chick peas were ok but I think I would have preferred kidney beans. Thanks. Read More
(4)
41 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/09/2004
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! Read More
(14)
Rating: 5 stars
04/29/2007
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! Read More
(13)
Rating: 4 stars
10/15/2004
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. Read More
(9)
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Rating: 5 stars
10/18/2004
Fantastic! Try it. This is the world's best minestrone and incredibly quick and easy to make. But use two cans of beef broth unless you like a very very thick soup. Read More
(8)
Rating: 5 stars
08/29/2002
Different from most minestrones I've tasted but very good and very easy. Seemed a bit thick for my taste but that was easys to fix. Read More
(7)
Rating: 5 stars
12/09/2006
This soup was outstanding! I'm a big fan of soups and have several cookbooks dedicated souly to soup so I have cooked many. This one was one of the best I've ever made! The only changes I made were: no bacon (personal preference) no celery because I didn't have any and I used a whole pound of beef an extra can of white beans and two extra cups of broth. There was not one drop leftover! My children (all four) and my husband ate several servings each. Thank you for what will become a family favorite! Read More
(7)
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Rating: 3 stars
02/12/2007
I made this minus the ground beef - I just didn't really like the idea of it. As written it was ok but it needed more seasoning - freshly ground pepper garlic powder and a splash of Worcestershire sauce. The chick peas were ok but I think I would have preferred kidney beans. Thanks. Read More
(4)
Rating: 4 stars
01/03/2012
This is a very nice simple soup recipe with good seasonings. My family liked it a lot. It needed more liquid and I added about a cup of water toward the end of the cooking time. Other than that I made it just as submitted. Read More
(3)
Rating: 1 stars
02/05/2005
Not at all good. The bacon is a terrible mistake the flavor seems out of place in a vegetable soup. Read More
(3)