Oven Baked Minestrone Soup

Oven Baked Minestrone Soup


  • 1 1/2  pound(s)  stew beef, cut into small pieces
  • 1  c  chopped onion
  • 2  cloves garlic, minced
  • 2  Tbsp  olive oil
  • 1  tsp  salt
  • 1  tsp  ground black pepper
  • 3  14.5 oz. cans beef broth
  • 2 3/4  c  water
  • 1  16 oz. can kidney beans
  • 1  14.5 oz can diced stewed tomatoes
  • 1 1/2  c  thinly sliced carrots
  • 1  6 oz. can whole pitted olives
  • 2  c  sliced zucchini
  • 1  c  uncooked small elbow macaroni
  • 1/2  tsp  dried basil leaves
  • 1/4  tsp  dried thyme leaves
  • 1/4  tsp  dried oregano leaves
  • 1/4  tsp  dried rosemary leaves
  • 1/4  tsp  ground savory
  • fresh shredded Parmesan cheese to serve


Pre-heat oven to 400E. In a large ovenproof Dutch oven, combine beef, onion, garlic, oil, salt and pepper. Stirring occasionally, bake uncovered 45 minutes. Leaving soup in oven, reduce heat to 350E. Combine beef broth and water in a 2-quart microwave safe container. Microwave on High power for 10 minutes or until broth mixture begins to boil, add to beef mixture. Stir in undrained beans, undrained tomatoes, carrots, and undrained olives. Cover and bake about 2 hours or until meat is tender. Stir in zucchini, macaroni, and herbs. Cover and bake 30 minutes longer or until vegetables are tender. To serve, sprinkle each serving with cheese.

Sam Gross - Charleston, WV

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