Description
A hearty and flavorful beef minestrone soup, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced into ¼ inch pieces
- 1 pound lean ground beef (454 grams)
- 5 leaves fresh sage, finely minced
- 3 cloves garlic, finely minced
- 2 teaspoons kosher salt
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 2 cups carrot, diced into ½ inch pieces
- 2 cups celery, diced into ½ inch pieces
- 2 cups zucchini, diced into ½ inch pieces
- ½ teaspoon red pepper flakes
- 2 cups romano beans (roughly 19 ounces or 540 millilitres)
- 1 can cherry tomatoes (roughly 13 ounces or 398 millilitres)
- 4 cups water
Instructions
- Sauté onion. To your pot over medium heat add the onion and butter and sauté for 3-5 minutes or until the onions are translucent.
- Add beef. Next, add the ground beef to the pot and sauté breaking up the large chunks of beef with a wooden spoon. Cook until the meat is no longer pink and begins to caramelize, roughly 8-10 minutes.
- Add sage and garlic. Add the fresh sage and garlic to the pot and sauté until the garlic is fragrant approximately 30 seconds.
- Add remaining ingredients. Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil and then put the lid on, reduce to a simmer and cook for 1 hour.
Notes
- Garnish with Parmigiano-Reggiano cheese for enhanced flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg