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Italian cuisine is renowned for its vibrant flavors and comforting dishes, with soups holding a special place in the hearts of many. Hearty, nutritious, and packed with flavor, Italian soups are perfect for warming up during the colder months. They not only provide comfort but also deliver a wealth of nutrients, making them an excellent choice for families seeking wholesome meals. Among the many delightful offerings of Italian gastronomy, Italian Vegetable Beef Soup stands out as a quintessential dish that combines the richness of beef with a medley of fresh vegetables, resulting in a satisfying and nourishing meal.

Italian Vegetable Beef Soup

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Ingredients
  

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

1 zucchini, diced

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, with juices

4 cups beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup pasta (like ditalini or small shell pasta), cooked al dente

Fresh parsley, chopped for garnish

Grated Parmesan cheese, for serving

Instructions
 

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides for about 5-7 minutes. Remove the beef and set aside.

    Sauté Vegetables: In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for an additional minute until fragrant.

      Add Remaining Vegetables: Add the sliced carrots, diced celery, zucchini, and chopped bell pepper to the pot. Sauté the vegetables for about 5 minutes, stirring occasionally.

        Combine Ingredients: Return the browned beef to the pot. Stir in the green beans, diced tomatoes (with juice), beef broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a boil.

          Simmer the Soup: Reduce the heat to low, cover, and let the soup simmer for about 1-1.5 hours, or until the beef is tender.

            Final Touches: Stir in the cooked pasta and let it warm through for about 5 minutes. Adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese. Enjoy hot!

                Prep Time: 15 Minutes | Total Time: 1 Hour 30 Minutes | Servings: 6-8