Description
A hearty soup made with ground beef and fresh vegetables.
Ingredients
Scale
- 1 pound ground beef (15% fat)
- 1 sweet onion (diced)
- 2 medium carrots (sliced)
- 1 red bell pepper (diced)
- 2 sticks celery (chopped)
- 5–6 cloves garlic (minced)
- 1 Parmesan rind
- 15 ounces crushed tomatoes (one can, or tomato sauce)
- 6 cups broth or stock
- 2 teaspoons dried basil
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt (or to taste)
- 15 ounces cannellini beans (rinsed and drained, one can)
- 1 cup small-cut pasta or protein pasta
- shredded Parmesan cheese or chopped fresh parsley (to serve)
Instructions
- Cook the 1 pound ground beef in a dutch oven over medium heat.
- Once the beef is no longer pink, add in the 1 sweet onion (diced), 2 medium carrots (sliced), 1 red bell pepper (diced), 2 sticks celery (chopped) and 5-6 cloves garlic (minced). Continue to cook, stirring often, for 6-8 minutes.
- Add the 1 Parmesan rind, 15 ounces crushed tomatoes, 6 cup broth or stock, 2 teaspoons dried basil, 2 teaspoons Italian seasoning and 1 teaspoon Kosher salt. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Once the soup has cooked, add the 15 ounces cannellini beans and 1 cup small-cut pasta or protein pasta. Continue to simmer for about 10 minutes, or until the pasta is cooked to al dente.
- Serve the soup warm, with shredded Parmesan cheese or chopped fresh parsley (optional).
Notes
- For a vegetarian option, omit the ground beef and add more vegetables or beans.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg