Prime Rib Minestrone with Mini Gold Potatoes

A hearty after-Christmas soup for leftover prime rib

Looking for a great way to use leftover prime rib after Christmas?
If you’re staring at a container of prime rib wondering what to do with it once the holiday excitement fades, this soup is the answer. This Prime Rib Minestrone with Mini Gold Potatoes turns leftover roast beef into a rich, comforting meal that feels intentional — not like leftovers. The potatoes add body, the vegetables keep it balanced, and the beef stays tender by being added at the very end.

Prime Rib Minestrone with Mini Gold Potatoes

Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: About 1 hour

Ingredients

Soup Base

• 2 tablespoons olive oil
• 1 large onion, small dice
• 2 carrots, small dice
• 2 ribs celery, small dice
• 4 cloves garlic, minced
• 1 tablespoon tomato paste

Liquids

• 6 cups beef stock (low sodium preferred)
• 1 (28-ounce) can crushed tomatoes
• 1 Parmesan rind (optional but highly recommended)

Vegetables

• 1½–2 cups mini gold potatoes, halved or quartered
• 1 cup green beans, cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup baby spinach or chopped kale

Beef

• 1½–2 cups leftover prime rib, diced or thinly sliced

Seasoning

• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Pinch red pepper flakes (optional)
• 1 tablespoon balsamic vinegar or red wine vinegar

To Finish

• Fresh parsley or basil, chopped
• Freshly grated Parmesan cheese
• Extra-virgin olive oil for drizzling

Instructions

1. Build the flavor base. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 8–10 minutes until softened and lightly golden.
2. Bloom the tomato paste. Add garlic and tomato paste. Cook 1–2 minutes, stirring, until the paste darkens slightly and becomes fragrant.
3. Add liquids. Pour in beef stock and crushed tomatoes. Add Parmesan rind, oregano, thyme, black pepper, and red pepper flakes. Bring to a gentle simmer.
4. Cook the potatoes. Add mini gold potatoes and simmer 12–15 minutes, until just fork-tender.
5. Add remaining vegetables. Stir in green beans and zucchini. Cook another 5–7 minutes until tender but not mushy.
6. Finish with beans, greens, and beef. Add cannellini beans, spinach or kale, and the leftover prime rib. Simmer only 2–3 minutes, just until the beef is warmed through.
7. Balance and serve. Remove Parmesan rind. Stir in balsamic vinegar. Taste and adjust salt and pepper. Serve hot with grated Parmesan, fresh herbs, and a drizzle of olive oil.

Tips for Using Leftover Prime Rib

• Add the beef at the very end to keep it tender
• Fatty edges add flavor — trim only hard, waxy fat
• Leftover au jus can be added for extra depth
• This soup freezes well since it uses potatoes instead of pasta

Make It Your Own

• More rustic: Add an extra can of beans and reduce stock by 1 cup
• Tuscan-style: Add rosemary and a splash of white wine
• Low-carb: Skip the beans and add more greens