Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!

Ingredients Nutrition


  1. In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
  2. Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
  3. Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.