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This Hearty Italian Beef and Bean Soup is a comforting and flavorful dish that brings together extra lean ground beef, two kinds of beans, vegetables, and small pasta in a rich tomato broth. The addition of a Parmesan cheese rind infuses the soup with a savory depth that makes it perfect for chilly days or a cozy family dinner. It’s easy to prepare and sure to warm your heart and soul!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
1 tablespoon olive oil
1 lb extra lean ground beef
1 yellow onion, diced
2 celery ribs, sliced
2 carrots, peeled and diced
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (19-ounce) can crushed tomatoes
1 (19-ounce) can diced tomatoes
4 cups beef broth
1 Parmesan cheese rind
1 cup dried small pasta (ditalini, farfalline, orzo)
2 teaspoons granulated sugar
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Directions:
Cook the beef and vegetables:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it begins to brown, about 5-6 minutes. Season with salt and pepper to taste.
Add the diced onion, sliced celery, and diced carrots. Mix well and cook until the vegetables begin to soften, about 3-4 minutes.
Add the minced garlic and Italian seasoning. Cook, stirring, until the garlic becomes fragrant, about 1 minute.
Add the beans and tomatoes:
Stir in the cannellini beans, kidney beans, crushed tomatoes, and diced tomatoes. Pour in the beef broth and add the Parmesan cheese rind.
Bring the soup to a boil.
Add the pasta and simmer:
Once boiling, add the dried pasta and reduce the heat to medium-low.
Stir in the granulated sugar. Cover the pot and simmer until the pasta is tender, about 10-12 minutes.
Finish the soup:
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