Categories: Soup

Ingredients

• 3 T. olive oil
• 1 onion, finely diced
• 1 large carrot, diced into 1/4” pieces
• 1 rib celery, diced into 1/4” pieces
• Kosher salt and black pepper
• 1/2 lb. ground beef
• 3 garlic cloves, minced
• 1 T. tomato paste
• 4 C. low-sodium beef broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans, drained
• 1 dried bay leaf
• 1/2 C. Parmesan

Directions

1. Put the oil in a large saucepan and heat over medium heat. Sauté the onion, carrot and celery; season with salt and pepper. Cook stirring frequently until the vegetables are soft.

2. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper. Cook until the beef is browned and cooked through, about 6 to 7 minutes.

3. 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 until the liquid has reduced by half, about 30 minutes.

4. Remove the bay leaf. Adjust seasoning if necessary. Ladle the soup into bowls and garnish with Parmesan.

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