beef and cannellini bean soup
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!
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped fine
- 1 large carrot chopped fine
- 1 stalk celery chopped fine
- - salt and pepper to taste
- 12 ounces ground beef (90/10)
- 3 cloves garlic minced fine
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 28 ounces can diced tomatoes
- 2-15 ounces cans cannellini beans, rinsed and drained
- 3 - bay leaves
How To Make beef and cannellini bean soup
-
Step 1In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft. -
Step 2Add ground beef and garlic, cook until browned, breaking apart as it cooks.
-
Step 3Stir in the tomato paste to combine.
-
Step 4Add the broth, tomatoes, beans and bay leaves.
-
Step 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 6Ladle into bowls and garnish with grated Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Bean Soups
Category:
Other Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Beans/Legumes
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Carb
Method:
Stove Top
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