Minestrone Soup with Beef Short Ribs

Minestrone is a famously delicious Italian soup made with lots of fresh vegetables, tomatoes and white beans. Sometimes pasta is added. This version has the addition of red lentils and beef short ribs. The beef is fall-off-the-bone tender and the lentils melt into the broth to give it a creamy texture. It's the perfect supper for a cold winter night.

5 from 2 reviews

A soup of fresh vegetables, beans, lentils and tender beef. A hearty one pot wonder that makes a perfect meal for a cold winter night.




  1. Season meat on both sides with salt and pepper. Heat 1 tablespoon of oil over medium high heat in a large (5-6 qt) soup pot or Dutch oven. Brown the beef in two batches, for 2-3 minutes per side. Set the beef aside and pour all the fat out of the pot.
  2. Add the remaining 4 tablespoons of oil to the pot and sauté the chopped vegetables over medium-low heat: leeks, carrots, celery, onion, and garlic, for 6-7 minutes or until they get tender and start to brown.
  3. Return the meat to the pot. Add the canned tomatoes and their juice, tearing each tomato into pieces by hand as you add it to the pot.( If you’re not up for hand-tearing the tomatoes, roughly chop them before adding) Add the beans, lentils, parsley, and 6 cups of chicken stock (reserve the remaining two cups of stock to thin the soup later, if need be)
  4. Bring soup to a boil over medium-high heat and immediately reduce the heat to low. Cover the pot mostly, leaving a very small opening. Simmer for 1 hour and 20 minutes.
  5. Add the zucchini and potatoes and 1 teaspoon of salt. Cook the soup for another hour, uncovered.
  6. Remove the meat and bones from the soup. Cut the meat into bite-sized pieces and return it to the pot. Add the peas. Cook the soup for 5 minutes longer, until everything is heated through. Season, to taste, with salt and pepper.
  7. Serve in deep bowls. If you like, add a few tablespoons of cooked pasta to each bowl and stir through. Garnish with parsley and parmesan cheese, if you like.
  8. Time Saving Suggestion: Use a food processor with the chopping blade attachment, to finely chop the vegetables. First cut them into chunks. Then pulse them in the food processor until you get a fine chop.