Hearty Italian Beef and Vegetable Soup cover

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Hearty Italian Beef and Vegetable Soup

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Ingredients

Warning0 allergens identified

Hearty Italian Beef and Vegetable Soup

1 onion(about 1 1/2 cup chopped)

3 cloves garlic

2 carrots

2 stalks celery

1 lb lean ground beef(95% lean)

2 tablespoons tomato paste

2 teaspoons Italian seasoning

3 cups beef broth

1 fire roasted diced tomatoes(14.5 oz. per can)

1 cannellini beans (15 oz. per can)

¼ red pepper flakes(optional, more if desired)

8 ounces Swiss chard(4 cups chopped)

½ tsp salt(or more to taste)

¼ tsp pepper(or more to taste)

½ cup grated Parmesan cheese

Instructions

Chop the onion and garlic. Peel and chop the carrots, and chop the celery. Set carrots and celery aside.

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.

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.

Strip the chard leaves from center ribs with your fingers, and reserve ribs for another use. Coarsely chop the leaves.

Stir chopped chard into soup and simmer, uncovered, until tender, about 5 minutes.

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.

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Nutrition

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Tips & Tricks (5)

Brown the Beef Properly 🍖
Break the ground beef into small chunks and don't stir for the first 2-3 minutes to develop a flavorful crust, then crumble fully for even browning and deeper flavor throughout the soup.
Bloom Your Tomato Paste 🍅
Cook the tomato paste in the hot pot for 1-2 minutes after adding garlic to caramelize it slightly, which intensifies its umami richness and prevents a raw, metallic taste.
Layer Your Vegetables by Cook Time ⏱️
Add carrots and celery first to soften, then onions, and reserve delicate Swiss chard for the final 2-3 minutes to maintain its vibrant color and tender texture.
Toast Your Spices Before Simmering 🌶️
Let the Italian seasoning and red pepper flakes warm in the pot for 30 seconds after adding garlic to unlock their essential oils and maximize their aromatic impact in the broth.
Finish with Cold Parmesan Rinds 🧀
Add a Parmesan rind to the simmering soup 15 minutes before serving for deep umami depth, then remove before plating and top with fresh grated cheese for optimal flavor and texture.