- HP
- LF
Hearty Italian Beef and Vegetable Soup
Lean ground beef, lots of veggies, and cannellini beans combine to make a satisfying and healthy soup that comes together fast. We added tender Swiss chard at the end for a shot of green, but you could substitute lacinato kale or spinach instead. Serve the soup sprinkled with Parmesan cheese, and offer garlic bread on the side. The recipe is a Yummly original created by Ivy Manning.
Hearty Italian Beef and Vegetable Soup
By
OnlineCookIngredients
Instructions
- Step 1
Chop the onion and garlic. Peel and chop the carrots, and chop the celery. Set carrots and celery aside.
- Step 2
Saute the beef and onion in a Dutch oven over medium-high heat, stirring frequently to break up the meat, until beef is cooked through and onion is translucent, about 6 minutes. Add the tomato paste, garlic, and Italian seasoning and cook, stirring constantly, until fragrant, about 45 seconds.
- Step 3
Add the beef broth, tomatoes, carrots, and celery to the pot. Rinse and drain the cannellini beans and stir them into pot. Bring soup to a simmer over high heat, cover, reduce heat to low, and simmer until vegetables are tender, about 15 minutes. Meanwhile, prepare the chard.
- Step 4
Strip the chard leaves from center ribs with your fingers, and reserve ribs for another use. Coarsely chop the leaves.
- Step 5
Stir chopped chard into soup and simmer, uncovered, until tender, about 5 minutes.
- Step 6
Remove from heat. Season to taste with the salt and pepper. Ladle into bowls and serve with Parmesan cheese. Cooled soup can be refrigerated for up to three days.
Tips & Tricks
@onlinecook
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
