Categories: Soup

Ingredients

• 3 tbsp. olive oil, divided
• 2 lbs beef stew meat
• 4 medium carrots, cut into 1-in pieces
• 1 large onion, chopped
• 14.5 oz diced tomatoes, drained
• 12 oz can tomato paste
• 2- 32 oz. cartons chicken broth
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp. minced fresh parsley
• 2 lbs potatoes, peeled and cubed
• 15 oz can cannellini beans, rinsed and drained
• 1/4 cup grated Parmesan
• 1 1/2 cups uncooked ditalini
• 2 cups chopped fresh spinach

Directions

1. In a 7-qt Dutch oven, heat 1 tbsp. oil over medium-high heat; brown half of the beef. Remove; repeat.

2. In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute. Stir in tomatoes, tomato paste, broth, salt, pepper, beef and parsley; bring to a boil. Reduce heat; simmer, covered, 1 1/2 hours.

3. Stir in potatoes, beans and cheese; bring to a boil. Stir in ditalini. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

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