This easy minestrone recipe is an adaptation of my mother’s homemade minestrone recipe
. I have tried to stay faithful to her original recipe here.
Not only is it the best recipe for minestrone soup according to our family but is also gluten-free and easy to prepare.
- 1-1/2 lb beef stew meat, cut into smaller cubes or sliced thin
- 1 tbsp olive oil
- 1 28-oz can of chopped tomatoes and liquid
- 1 can of pinto beans or other pink beans
- 3-4 medium carrots, sliced thin
- 1/2 white onion, diced
- 2 stalks celery, cleaned and sliced thin (discard leaves)
- 1 box frozen spinach (or equivalent amount fresh spinach, chopped)
- 1 tbsp tomato paste (optional)
- 1-2 cups water or broth
- Salt and pepper
- Parmesan cheese for garnish
To make homemade minestrone soup, cut the beef stew meat cubes into smaller pieces
. Trim the excess fat and discard. Meanwhile, cut up the vegetables and set aside in a bowl. Take the frozen spinach out of the freezer and allow to thaw.
Heat up a heavy stew pot or Dutch oven, then brown the meat in a small amount of olive oil. Stir quickly to brown all sides of the meat. Quickly add the cut vegetables, then the canned tomatoes and their liquid to the pot. Stir again. If not enough liquid, add water or broth to the empty tomato can and stir to get all the tomato sauce. Pour the liquid into the pot. Reduce heat to simmer.
Open the can of beans and drain if desired (optional). Add the beans to the pot and stir.
Meanwhile, add the partially thawed spinach to a separate pot with an inch of water, cover and lightly boil until soft. Using a colander or strainer, drain spinach well. Add to the minestrone soup in the pot. Stir well and continue to simmer covered for another 20-25 minutes to blend flavors.
Add salt and pepper to taste.
For fresh spinach; just rinse, drain, and cut the spinach leaves and add directly to the minestrone soup 5 minutes before serving.
Serve in individual soup plates. Grate fresh Parmesan cheese over the homemade Italian style minestrone, or use canned Parmesan cheese.
Can be served over gluten-free Barilla pasta or with French bread.