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.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time:

Cook Time: 40 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 433 kcal per serving

Ingredients

1 - onion
3 cloves - garlic
2 - carrots
2 stalks - celery
1 lb - lean ground beef
2 tablespoons - tomato paste
2 teaspoons - Italian seasoning
3 cups - beef broth
1 - fire roasted diced tomatoes
1 - cannellini beans
¼ - red pepper flakes
8 ounces - Swiss chard
½ tsp - salt
¼ tsp - pepper
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.

Nutrition