Beef and Cannellini Bean Soup

Dave B

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!


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

Step 1 Direction Photo

1In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.

Step 2 Direction Photo

2Add ground beef and garlic, cook until browned, breaking apart as it cooks.

Step 3 Direction Photo

3Stir in the tomato paste to combine.

Step 4 Direction Photo

4Add the broth, tomatoes, beans and bay leaves.

Step 5 Direction Photo

5Bring 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.

Step 6 Direction Photo

6Ladle 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