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Beef and cannellini bean minestrone

SERVINGS
Serves 4-6. Prep time: 12 minutes. Cook time: 40 to 45 minutes. Servings
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SERVINGS
Serves 4-6. Prep time: 12 minutes. Cook time: 40 to 45 minutes. Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 tablespoon olive oil
  • 1 tablespoon onion, finely diced
  • 1 tablespoon large carrot, peeled and diced into 1/4-inch pieces
  • 1 tablespoon rib celery, trimmed and diced into 1/4-inch pieces
  • 8 ounce lean (8% fat) ground beef
  • 3 ounce garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cup low-sodium beef broth
  • 1 cup (28-ounce) can diced tomatoes
  • 1 cup (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup dried bay leaf
  • 1/2 cup grated parmesan cheese
  • Preparation

    Baking Directions:

    In a large saucepan or Dutch oven, heat the oil over medium heat.

    Add the onion, carrot and celery.

    Season with salt and pepper.

    Cook, stirring frequently, for 5 minutes until the vegetables are soft.

    Increase the heat to high and add the ground beef and garlic.

    Season with salt and pepper, to taste.

    Cook for 6 to 7 minutes until the beef is browned and cooked through.

    Stir in the tomato paste until combined.

    Add the broth, tomatoes, beans, and bay leaf.

    Bring the mixture to a boil.

    Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes.

    Remove the bay leaf and discard.

    Season with salt and pepper, to taste.

    Ladle the soup into bowls and garnish with Parmesan cheese.