Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 1 lb. ground sirloin
- 2 medium Yukon Gold potatoes, cut into 1/4-inch cubes
- Salt and pepper
- 2 ribs celery
- 1 cubanelle pepper
- 1 onion
- 4 garlic cloves
- 32 oz. beef stock
- 14.5 oz. diced tomatoes
- 1 herb bundle: a fresh bay leaf and a few sprigs parsley and thyme, tied together with kitchen twine
- 1 piece Parmigiano-Reggiano rind, plus grated Parm for passing
- 1/3 lb. thin green beans, cut on an angle into 1-inch pieces
Directions
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In a soup pot with a lid, heat the oil over medium-high to high. Add the beef and cook, stirring occasionally and breaking up with a spoon, until browned, about 6 minutes. Stir in the potatoes; season with salt and pepper. Finely chop the celery, pepper, onion and garlic and add to the pot. Add the stock, tomatoes, herb bundle and cheese rind; partially cover and bring to a boil over high. Reduce the heat to medium and keep the soup at a low boil until the flavors from the cheese rind and herbs are released, about 10 minutes. Add the green beans and cook until crisp-tender, about 5 minutes more.
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Discard the cheese rind and herb bundle. Serve the soup in shallow bowls. Pass the grated cheese at the table.