beef and cannellini bean soup

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By Dave T.
from Cades Cove, TN

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!

serves 6-8
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For beef and cannellini bean soup

  • 3 Tbsp
    olive oil
  • 1 md
    onion chopped fine
  • 1 lg
    carrot chopped fine
  • 1 stalk
    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

  • 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.
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