Servings:
Serves 4 to 6 Servings
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
- 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.
