Beef and Cannellini Bean Soup

Dave .

By
@Augisdaddy

My wife Myra makes this, it's the most fantastic soup you have ever had. The love and work she puts into really shows.
We like to have ours with good ciabatta bread split open and spread with really good olive oil and toasted under the broiler.
The is a great alternative to chili. Don't know if we will ever make chili again, ha!


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
1 medium
onion chopped fine
1 large
carrot chopped fine
1 stalk(s)
celery chopped fine
salt and pepper to taste
12 oz
ground beef (90/10)
3 clove
garlic minced fine
1 Tbsp
tomato paste
4 c
low-sodium beef broth
28 oz
can diced tomatoes
2-15 oz
cans cannellini beans, rinsed and drained
3
bay leaves

Directions Step-By-Step

1
In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.
2
Add ground beef and garlic, cook until browned, breaking apart as it cooks.
3
Stir in the tomato paste to combine.
4
Add the broth, tomatoes, beans and bay leaves.
5
Bring mixture to a boil, then reduce to a simmer and cook until liquid has reduced by half (about 30 min). Remove the bay leaves and discard. Salt and pepper to taste.
6
Ladle into bowls and garnish with grated Parmesan cheese.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom