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Rosine's Hearty Minestrone


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Rate this recipe 3.8/5 (55 Votes)


  • 1 pound kidney, pink or white beans
  • 4 quarts water or beef stock
  • 3 pounds chuck roast, cut into large pieces
  • 3 (14 1/2 ounces each) cans stewed tomatoes
  • 5 (8 ounces each) cans tomato sauce
  • 4 bay leaves
  • 1 tablespoon sweet basil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 3 teaspoons salt
  • 5 teaspoons sugar
  • 1 1/2 tablespoons garlic powder
  • 1 onion, chopped
  • 2 cups cabbage, chopped
  • 3 cups bell peppers, chopped
  • 2 cups carrots, diced
  • 1 bunch parsley, finely chopped
  • 1/2 pound small elbow macaroni or shells; or spaghetti or fettuccine, broken Into 1-inch lengths


Adapted from


Step 1

Rinse the beans in a large soup kettle or saucepan, discarding any beans, skins or stems that float to the top. Drain. Add the water or beef stock, meat, stewed tomatoes (break them up with fingers as you add them), tomato sauce, bay leaves, sweet basil, oregano, black pepper, salt, sugar and garlic powder. Bring to a boil. Cover and keep at a slow boil for 1 hour, or until beans are tender. Add vegetables. Simmer uncovered for 45 minutes or until vegetables are soft. Taste for flavor and adjust seasonings if necessary.

Using a large soup spoon or ladle, remove meat from soup. Add the pasta and cook until tender. Cut the meat into bite size pieces then return to soup.


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