Beef & Bean Minestrone Soup

Adapted from Food Network
1 fave
Nutrition per serving    (USDA % daily values)
CAL
194
FAT
29%
CHOL
13%
SOD
31%
Uploaded by: 95653b87b12f

Comments

Add a comment

Ingredients for 6 servings

1 tbsp. olive oil

1 small onion (diced)

2 large carrots (diced)

Salt & pepper to taste

1/2 lb. ground beef

1 tsp. dried basil

1 tsp. dried oregano

3 cloves of garlic (minced)

3 tbsp. tomato paste

5 cups beef stock

28 oz can of diced tomatoes

15 oz can of cannellini beans (drained and rinsed well)

2 dried bay leaves

Parmesan cheese (for topping)

Preparation

1.

Pour the olive oil in a large dutch oven or stock pot and head over medium until just shimmering. Add in the onions and carrots, season well with salt and pepper and cook until just softened.

2.

Increase the heat a little, add the ground beef, basil and oregano and cook until the beef has browned and is cooked through. Add in the garlic and cook, stirring for 1 more minute.

3.

Add in the tomato paste and cook for another minute until combined. Add in the broth, tomatoes, beans and bay leaves. Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally, until slightly thickened.

4.

Remove the bay leaves and garnish with Parmesan before serving.

View instructions at
Emily Rohrer

You might also like

Kale And Butternut Squash Minestrone
Yummy Supper
Spring Green Minestrone
Pamela Salzman
Minestrone Soup
Vegan YumYum
Spring Minestrone Soup
Simply Recipes
Late Summer Minestrone
Pamela Salzman
Spring Minestrone With Chicken Meatballs
Bon Appetit
Mushroom And English Chorizo Minestrone
The British Larder
White Bean And Kale Minestrone
Pamela Salzman
Rustic Winter Minestrone Soup
Love and Olive Oil
Minestrone
Real Simple