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Beef and cannellini bean minestrone

Serves 4 to 6 Servings
Serves 4 to 6 Servings


  • 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
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced leftover pot roast
  • 3 cup garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 cup low-sodium beef broth
  • 1 cup braising liquid from the pot roast
  • 1 cup 15-ounce can diced tomatoes
  • 1 cup 15-ounce can cannellini beans, rinsed and drained
  • 1 sprig thyme
  • 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 beef and garlic.

    Cook for 3 to 4 minutes until the garlic is fragrant.

    Stir in the tomato paste until combined.

    Add the broth, braising liquid, tomatoes and beans.

    Bring the mixture to a boil.

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

    Remove the thyme sprig and discard.

    Ladle the soup into bowls and garnish with parmesan cheese.

    Recipe Tags