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Yummly
June 1, 2025
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.
$0.00 / Serving 
Estimated Price / Serving
15 Ingredients
EASY
Instructions
1
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Chop the onion and garlic. Peel and chop the carrots, and chop the celery. Set carrots and celery aside.
2
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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.
3
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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.
4
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Strip the chard leaves from center ribs with your fingers, and reserve ribs for another use. Coarsely chop the leaves.
5
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Stir chopped chard into soup and simmer, uncovered, until tender, about 5 minutes.
6
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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.
54.97 g
Carbs
26.25 g
Fat
33.63 g
Protein
1567.9 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hearty Italian Beef and Vegetable Soup
ByYummly
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