Beef and Cannellini Bean Soup

Dave B.


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!

☆☆☆☆☆ 0 votes
20 Min
40 Min
Stove Top


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
bay leaves

How to Make Beef and Cannellini Bean Soup


  • 1In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.
  • 2Add ground beef and garlic, cook until browned, breaking apart as it cooks.
  • 3Stir in the tomato paste to combine.
  • 4Add the broth, tomatoes, beans and bay leaves.
  • 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.
  • 6Ladle 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