Beef and Cannellini Bean Soup

11
Dave T.

By
@AirRail

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!

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

How to Make Beef and Cannellini Bean Soup

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.

Printable Recipe Card

About Beef and Cannellini Bean Soup

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




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