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This Minestrone is not your typical minestrone – in that it has been muscled up for my carnivore menfolk.

"Not-So-Mini-Strone" - Beefed up Minestrone Soup & 40 More Soup Recipes from Around the Web | Cosmopolitan Cornbread

To begin, cut up 5 slices of bacon into half inch pieces.


Note: If you make this recipe with turkey (or beef) bacon to be biblically clean like I now do, you may need to add additional oil/fat as alternative bacons are very lean. See this recipe at Wholesome Skillet: How to Make Crispy Turkey Bacon

Heat a tablespoon of oil in a Dutch oven and toss the bacon in. Allow this to begin cooking over medium heat.


Mince 3 cloves of garlic and dice up a onion, then toss them in with the bacon.


While those get comfy, cut up some meat. I used just over a pound of beef chuck boneless ribs.


Toss the beef in with the rest and let it begin to brown a little.


While those are doing their thing, cut up 4 stalks of celery with the tops and 4 carrots.


Once your onions are tender and the meat has a little color, add the veggies into the Dutch oven, along with 28 ounces of diced tomatoes.


Rinse a cup and a half of chopped spinach and press the water out.


Stir it in.


Pour in 4 cups of beef broth.


And for the seasoning…add in 1 Tb parsley, 1 teaspoon crushed rosemary, 2 bay leaves, a teaspoon fresh ground black pepper, and a teaspoon of salt.


Finally stir in 1/2 cup of barley.


Bring this all to a gentle boil, turn down the heat, cover, and simmer on low for an hour.


After an hour, peel and cut up 2 russet or gold potatoes. Add them in.


Then take a 14-ounce can of great northern beans, drain and rinse them. Put half of the beans in the pot and the other half in a bowl. Ladle in some of the liquid from the soup.


Mash the beans with a fork until they are a pasty consistency.


Stir it all in and let it cook about 20-30 more minutes on low, until the potatoes are done.


Top with a little shredded parmesan cheese. Enjoy!

"Not-So-Mini-Strone" - Beefed up Minestrone Soup & 40 More Soup Recipes from Around the Web | Cosmopolitan Cornbread

Not-So-Mini-Strone – Hearty Minestrone Soup

Constance Smith – Cosmopolitan Cornbread
This Minestrone is not your typical minestrone – in that it has been muscled up for my carnivore menfolk.
5 from 30 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Entrées – Main Dishes, Soups and Stews
Cuisine Italian
Servings 6
Calories 435 kcal


  • 1 Tb olive oil
  • 5 slices of bacon
  • 1 onion
  • 3 cloves garlic
  • 1 lb beef chuck boneless ribs
  • 4 carrots
  • 4 stalks of celery with tops
  • 1 1/2 c frozen, chopped spinach
  • 28 oz diced tomatoes, two 14 oz cans
  • 1/2 c barley
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 1 teaspoon rosemary
  • 1 Tb dry parsley
  • 4 c beef broth
  • 2 white potatoes, peeled & cubed
  • 14 oz great northern beans, 1 can
  • parmesan for topping


  • To begin, cut the bacon into half inch pieces.
  • Heat the oil in a Dutch oven over medium heat and add in the bacon.
  • Mince the garlic and dice the onion and add them to the pot.
  • Cut up the beef into in inch pieces and add them in.
  • While they are cooking, chop your carrots and celery.
  • When the onions are soft and the meat has some color, add in the carrots, celery, tomatoes, beef broth, herbs, salt, pepper, and barley.
  • Rinse and drain the spinach. Press out the water and add it to the soup.
  • Bring this all to a gentle boil, reduce the heat to low, cover, and simmer for 1 hour.
  • After an hour, peel and cut up the potatoes.
  • Rinse and drain the beans and add half of them to the soup, along with the potatoes.
  • Place the remaining beans in a bowl and ladle in some of the broth from the soup. Mash them with a fork until they are a pasty consistency. Stir the mash into the soup.
  • Continue to simmer this on low for another half hour, covered, until the potatoes are cooked through.
  • Serve with some shredded parmesan on top.
  • Enjoy!


Serving: 1cCalories: 435kcalCarbohydrates: 39gProtein: 41gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 91mgSodium: 1332mgFiber: 10gSugar: 4g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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33 thoughts on “Not-So-Mini-Strone”

  1. The soup looks so delicious. I know my family will like it. I love that you put the different types of meats into categories, that’s so helpful.

  2. Constance, this soup is amazing!!! I will have to make it soon and am sure that everyone in the family will love it. It just has everything in it – as you said it is not a mini "minestrone" ~ Bea

  3. I had to giggle when I saw the name of your soup! This is the kind of minestrone my hubby and sons would like, too! Well done, my friend!!!

  4. I like the play on words in your post/recipe titles. And I wish I could cut vegetables as well as you do. Great knife skills! Barley is always a good addition to a soup as it ups the heartiness factor. Thanks for sharing.

  5. This soup looks so hearty. I would love to make a huge pot of this and freeze all the leftovers for easy dinner if it ever gets cold again.

  6. I love this soup – really wonderful combination of flavors. I have the same round cutting board you have – love it!!!

  7. I am loving your soup! What a great combo of flavors and the bacon! This would sure be a crowd pleaser in my family!

  8. Your soup is a winner, Constance! Love that you are using spinach and barley in your recipe along with all the the other lovely spices and tomatoes of a classic minestrone.

5 from 30 votes (2 ratings without comment)

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