December 29, 2012


Minestrone soup made with ground beef, high fiber pasta, and loads of vegetables is a filling and comforting meal. 

Minestrone Soup With High Fiber Pasta
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I don’t know about you, but my holiday diet was seriously lacking in nutritiously prepared fruits and vegetables. What I did have was laden with lots of sugar and/or butter. It’s time for something that will get me back on the right track. My minestrone soup is a great place to start.

Filled with vegetables and high fiber pasta, the soup is satisfying as well as nutritious. I like to use the Dreamfields pasta as it not only has more fiber than regular pasta, but is also low glycemic (makes you feel full longer) and has low amounts of digestible carbs (controls blood sugar). By the way, I don’t get anything for recommending them. I wish! I just like the brand.

This soup is so flexible. You don’t have to use the same vegetables I use. Throw in what you like. Just chop them up small and cook till tender, at least that’s how I like them. If you like your veggies chunky and firm, by all means, have it your way! The idea is to pack the soup with nutrition.

Okay, I’ll stop the healthy talk. I have a feeling some of you are saying, “Blah, blah, blah.” So, how about if I just say that this minestrone soup is flavorful, satisfying, and warms your inside on a cold, wintery day? 

So, get the kitchen smelling good by caramelizing and seasoning some meat.

Pot of cooked ground beef

Add all of the goodness...

chopped veg and other ingredients for minestrone soup

beef and vegetables cooking in a pot

to get a hot, bubbling pot of comfort.

bubbling pot of minestrone soup

Ready to eat!

Minestrone Soup With High Fiber Pasta



1 lb. (or so) lean ground beef
2 whole celery stalks, about 1 cup finely diced
3 medium carrots, finely diced
2 cups finely chopped cabbage (I use coleslaw mix to save time)
3 cloves garlic, minced
1 small to medium onion, finely chopped
1 cup frozen chopped spinach, chopped if in big chunks
1 cup frozen corn
1 (15.5 oz.) navy bean, undrained
5 (14.5 oz.) cans beef broth
1 (28 oz.) can crushed tomato
6 to 7 oz.(half a box) Dreamfields spaghetti, broken into 1.5” to 2 “ pieces
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder 
1/2 tsp. onion powder 
1 bay leaf
additional 1/8 tsp. each of salt, pepper, garlic powder, & onion powder for seasoning meat


Add two teaspoons of oil to a large soup pot on medium high heat. When hot, add ground beef and cook until brown. Use two wooden spatulas to chop up meat as it cooks. Add 1/8 tsp. each of garlic powder, onion powder, salt and pepper. Stir in cabbage, celery, carrots, onion, and garlic. Reduce heat to medium low, cover and allow to sweat for 5 minutes. 

Add beef broth, crushed tomato and navy beans. Season with salt, pepper, garlic powder, onion powder, Italian seasoning, and bay leaf. Increase heat to come to a boil. Reduce to medium low and simmer for about 30 minutes, loosely covered. Stir occasionally.

If serving immediately, stir pasta, spinach, and corn into soup the last 8 to 9 minutes of cooking.

If serving the soup at a later time, add spinach and corn only to the soup the last 10 minutes of cooking.  Cook pasta separately following package directions. Rinse with cold water. Store separately. This prevents pasta from getting overcooked and mushy. Add to the soup when reheating.

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