Beef and Cannellini Bean Minestrone

Prep Time: 12 minutes

Cook Time: 40 minutes

Total Time: 52 minutes

Yield: 4-6 Servings

Beef and Cannellini Bean Minestrone

Easy to prepare and equally good as a starter or main.

Ingredients

  • 3 tablespoons 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 ounces lean (8 percent fat) ground beef
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 dried bay leaf
  • 1/2 cup grated Parmesan

Instructions

  • 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.
  • 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.
  • Stir in the tomato paste and mix to combine.
  • 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.
  • Recipe courtesy of Giada De Laurentiis