Hearty Italian Beef And Vegetable Soup

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Lean auditorium showground beef, lots of veggies, and cannellini beans enhance to make a willing and healthy soup that comes together fast. We bonus yearning Swiss chard at the decline for a shot of green, but you could interim lacinato kale or spinach instead. foster the soup sprinkled later than Parmesan cheese, and offer garlic bread all but the side. The recipe is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).

The ingredient of Hearty Italian Beef And Vegetable Soup

  • 1 medium onion not quite 1 1 2 cup chopped
  • 3 garlic cloves
  • 2 large carrots
  • 2 celery stalks
  • 1 pound lean ring beef 95 lean
  • 2 tablespoons tomato cement
  • 2 teaspoons italian seasoning
  • 3 cups beef broth
  • 1 can fire roasted diced tomatoes 14 5 oz per can
  • 1 can cannellini beans 15 oz per can
  • 1 4 crushed red pepper flakes optional more if desired
  • 8 ounces swiss chard 4 cups chopped
  • 1 2 teaspoon salt or more to taste
  • 1 4 teaspoon pepper or more to taste
  • 1 2 cup grated parmesan cheese

The Instruction of hearty italian beef and vegetable soup

  • 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

Nutritions of Hearty Italian Beef And Vegetable Soup

@type: nutritioninformation
@type: 240 calories
@type: 19 grams
@type: 55 milligrams
@type: 7 grams
@type: 2 grams
@type: 27 grams
@type: 3 grams
@type: 920 milligrams
@type: 3 grams