Beef and Cannellini Bean Minestrone
(from SallyV’s recipe box)
Giada De Laurentiis prepared this her show. I would double this recipe so I had enough to freeze.
Source: Food Network
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Soup
Ingredients
- 3 T. olive oil
- 1 onion, finely diced
- 1 large carrot, diced into 1/4” pieces
- 1 rib celery, diced into 1/4” pieces
- Kosher salt and black pepper
- 1/2 lb. ground beef
- 3 garlic cloves, minced
- 1 T. tomato paste
- 4 C. low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained
- 1 dried bay leaf
- 1/2 C. Parmesan
Directions
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Put the oil in a large saucepan and heat over medium heat. Sauté the onion, carrot and celery; season with salt and pepper. Cook stirring frequently until the vegetables are soft.
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Increase the heat to high and add the ground beef and garlic. Season with salt and pepper. Cook until the beef is browned and cooked through, about 6 to 7 minutes.
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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.
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Remove the bay leaf. Adjust seasoning if necessary. Ladle the soup into bowls and garnish with Parmesan.