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+ servings

Baked Minestrone Soup

Course Soup
Prep Time 20 minutes
Cook Time 2 hours
Servings 8 servings


  • 2 Tbsp olive oil
  • 1 ½ pounds stew meat (chuck) cut into 1 inch pieces
  • 1 medium yellow onion chopped
  • 2 ribs celery chopped
  • 1 quart beef broth
  • 1 ½ cups water
  • 1 ½ tsp Italian seasoning
  • 3 tbsp better than bouillon beef base
  • 1 28 oz can crushed fire-roasted tomatoes with juice
  • 1 can medium black olives whole, drained
  • 2 15 oz can great northern or any other white beans with juice
  • 2 cups carrots thinly sliced
  • 1 cup dry whole wheat mini bowtie pasta any small pasta will do
  • 2 cups small zucchini ripple sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • fresh parmesan or romano cheese shredded to top


  1. Preheat oven to 400 degrees.

  2. In a large dutch oven, heat oil over medium heat. Add stew meat, onion, celery, garlic and salt and pepper. Sauté until fragrant.

  3. Stir to coat well until meat is browned.

  4. Place uncovered in pre heated oven and bake 20 minutes, stirring a couple times.

  5. Reduce heat to 350 degrees and add broth, bouillon water and Italian seasoning.

  6. Cover and bake about one hour or until meat is tender.

  7. Remove from oven and add tomatoes, carrots, olives and beans. Stir. Return to oven and continue to bake for another 20 minutes

  8. Meanwhile cook pasta according to package directions and set aside.
  9. Remove fro oven and add zucchini slices. Bake for 20 minutes longer.

  10. Once vegetables are tender, adjust seasonings and serve in individual bowls with a scoop of cooked pasta and sprinkle with parmesan cheese.