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Beef and Cannellini Bean Soup

By Galen Lau
Adapted from this recipe at FoodNetwork.com


Yields: 4 to 6 servings

Ingredients

  • 3 tablespoon olive oil
  • 1 onion, finely diced
  • 1 large carrot, peeled and diced into 1/4-inch pieces
  • 1 rib celery, trimmed and diced into 1/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 oz. lean (8% fat) ground beef
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 (28-oz) can diced tomatoes
  • 1 (15-oz) can cannellini beans, rinsed and drained
  • 1 dried bay leaf
  • ½ cup grated Parmesan (optional)

Instructions

  1. In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
  2. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil.
  3. 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.