Beef and Cannellini Bean Minestrone
Rich and hearty with a rustic Italian soul, this cannellini bean soup recipe is a winter-warming bowlful of happiness!
Ingredients
Method
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. 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. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
This cannellini bean soup recipe is straight from the heart of home cooking.
This cannellini bean soup recipe is simple, hearty, and straight from the Italian home-cooking playbook. It’s ideal for cold evenings or relaxed weekend lunches, especially with warm crusty bread to mop up the broth.
To make this cannellini bean minestrone, start by cooking the onion, carrot, celery, and minced beef until they soften and brown slightly. Add tomato purée, canned diced tomatoes, and beef broth, then let everything simmer. Stir in the cannellini beans for a creamy texture, and add a bay leaf. Just before serving, a little freshly grated Parmesan ties it all together.
If you want to personalise it, try adding a pinch of chilli flakes for heat or a handful of fresh basil. Whether you keep it traditional or adapt it to your taste, this cannellini bean and beef soup is reliable, comforting cooking at its best.
If you want to explore more Italian kitchen icons, how about a vibrant Tuscan ribollita, a spring vegetable fettuccine Alfredo, or a wonderful weeknight one-pot chicken cacciatore. Bueno appetito!
