Beef and Cannellini Bean Minestrone


4 to 6 servings
3 tablespoons olive oilolive oil3
1 onion, finely dicedonion1
1 large carrot, peeled and diced into ¼-inch piecescarrots1
1 rib celery, trimmed and diced into ¼-inch piecescelery1
¾ teaspoon kosher salt kosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 cup diced leftover pot roastleftover beef pot roast1
3 garlic cloves, mincedgarlic clove3
1 tablespoon tomato pastetomato paste1
3 cups low-sodium beef brothlow-sodium beef broth3
1 cup braising liquid from the pot roastbraising liquid from pot roast1
1 (15-ounce) can diced tomatoescan diced tomatoes1
1 (15-ounce) can cannellini beans, rinsed and drainedcannellini beans1
1 sprig of thymefresh thyme1
½ cup grated Parmesan cheeseparmesan cheese½


In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion, carrot and celery. Season with salt and pepper. Cook, stirring frequently, for 5 minutes until the vegetables are soft. Increase the heat to high and add the beef and garlic. Cook for 3 to 4 minutes until the garlic is fragrant. Stir in the tomato paste until combined. Add the broth, braising liquid, tomatoes, and beans. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by a quarter, about 30 minutes. Remove the thyme sprig and discard. Ladle the soup into bowls and garnish with Parmesan cheese.


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