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Beef and Cannellini Bean Minestrone


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  • 3 TBSP olive oil
  • 1 onion, finely diced
  • 1 large carrot, peeled and diced
  • 1 rib celery, diced
  • 8 oz ground chuck
  • 3 garlic cloves, minced
  • 1 TBSP tomato paste
  • 4 cups low-sodium beef broth
  • 1 (28-oz) can diced tomatoes
  • 1 (15-oz) can cannellini beans, rinsed and drained
  • 1 dried bay leat
  • 1/2 cup grated Parmesan



Step 1

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with kosher salt and fresh ground black pepper, to taste. Cook, stirring frequently, til the veggies are soft, about 5 minutes. Increase the heat to high and add the beef and garlic. Season again with salt and pepper. Cook til the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook til the liquid is reduced by half, about 30 minutes. Remove the bay leaf and discard. Check seasoning and add salt and pepper, if needed. Serve with the Parmesan.


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