Beef and Cannellini Bean Minestrone

Serving size: 5
Calories per serving: 156

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced leftover pot roast
3 garlic cloves, minced
1 tablespoon tomato paste
3 cups low-sodium beef broth
1 cup braising liquid from the pot roast
1 ounce 15- can diced tomato
1 ounce 15- can cannellini beans, rinsed and drained
1 sprig of thyme
1/2 cup grated Parmesan cheese

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.

Source: Giada de Laurentiis -

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

blog comments powered by Disqus