Wastebasket Soup

READY IN: 2hrs 50mins
Recipe by Bev I Am

Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania. From Hometown Cooking

Top Review by lauralie41

Wonderful and easy soup to make, thank you Bev! I was having a bad day and moving a lot was painful so I did cook this on the stovetop. Followed the steps and time's posted in the directions to have a great tasting soup for supper. I do not care for olives so I did leave those out. Definitely will be making this soup again!

Ingredients Nutrition

Directions

  1. In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt.
  2. Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally.
  3. Remove from oven.
  4. Reduce oven temperature to 350 degrees F.
  5. Carefully stir broth, water, and Italian seasoning into the beef mixture.
  6. Cover and bake about 1 hour more or until beef is almost tender.
  7. Stir in beans, tomatoes, carrots, and olives.
  8. Cover and bake 20 minutes more.
  9. Stir in zucchini and pasta.
  10. Cover and bake about 20 minutes more or until pasta is tender.
  11. Sprinkle each serving with Parmesan cheese, if desired.
  12. Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

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