Hearty Italian Beef and Bean Soup

Cook the beef and vegetables:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it begins to brown, about 5-6 minutes. Season with salt and pepper to taste.
Add the diced onion, sliced celery, and diced carrots. Mix well and cook until the vegetables begin to soften, about 3-4 minutes.
Add the minced garlic and Italian seasoning. Cook, stirring, until the garlic becomes fragrant, about 1 minute.
Add the beans and tomatoes:
Stir in the cannellini beans, kidney beans, crushed tomatoes, and diced tomatoes. Pour in the beef broth and add the Parmesan cheese rind.
Bring the soup to a boil.
Add the pasta and simmer:
Once boiling, add the dried pasta and reduce the heat to medium-low.
Stir in the granulated sugar. Cover the pot and simmer until the pasta is tender, about 10-12 minutes.
Finish the soup:
Once the pasta is cooked, remove and discard the Parmesan rind.
Season the soup with salt and pepper to taste.
Serve:
Serve the soup immediately, topped with chopped parsley and freshly grated Parmesan cheese.
Store any leftovers in the refrigerator for up to 3 days.
Serving Suggestions:
Serve with a side of crusty bread or garlic bread to soak up the delicious broth.
Pair with a simple green salad dressed with lemon vinaigrette.
Top with red pepper flakes for a bit of heat.
Serve alongside a glass of red wine for a cozy dinner.
Garnish with fresh basil leaves for extra flavor.
Cooking Tips:
Brown the beef well: Browning the ground beef adds depth of flavor to the soup, so don’t rush this step.
Parmesan rind adds depth: The Parmesan rind infuses the soup with a rich, savory flavor. Remove it before serving.
Al dente pasta: Be careful not to overcook the pasta. It should be tender but still have a bite.
Add greens: For added nutrition, stir in a handful of fresh spinach or kale at the end of cooking.
Make it spicier: Add a pinch of red pepper flakes when adding the garlic if you like a bit of spice.
Nutritional Benefits:
Rich in protein from ground beef and beans, supporting muscle health.
Good source of fiber from cannellini and kidney beans, promoting digestive health.
Loaded with vitamins from carrots, celery, and tomatoes, providing essential nutrients.
Healthy fats from olive oil, contributing to heart health.
Comforting and filling, making it a perfect dish for colder days.
Dietary Information:
High in protein from ground beef and beans.
Rich in fiber from the beans and vegetables.
Contains dairy due to Parmesan cheese, but it can be omitted for a dairy-free version.
Gluten-free option: Use gluten-free pasta for a gluten-free version.
Nut-free, making it suitable for those with nut allergies.
Nutritional Facts (per serving):
Calories: 320
Protein: 20g
Carbohydrates: 30g
Fat: 12g
Fiber: 7g
Sugar: 8g
Storage:
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat on the stovetop over medium heat until warmed through, adding more broth if needed to adjust consistency.
Freeze: This soup can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Why You’ll Love This Recipe:
Rich and hearty: The combination of ground beef, beans, and pasta makes this a filling and satisfying meal.
Easy to make: Simple ingredients and steps make this recipe beginner-friendly.
Bursting with flavor: The Parmesan rind and Italian seasoning give this soup a deep, rich flavor.
Comfort food at its best: Perfect for chilly nights or whenever you need a warm, comforting bowl of soup.
Great for meal prep: The flavors develop even more over time, making it ideal for leftovers.
Conclusion:
This Hearty Italian Beef and Bean Soup is the ultimate comfort food, combining the savory flavors of ground beef, beans, and vegetables in a rich tomato broth. The Parmesan rind adds a depth of flavor that will make this dish a favorite in your household. Serve it with freshly grated Parmesan and a sprinkle of parsley for a cozy, delicious meal that’s sure to please everyone!

Frequently Asked Questions:
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even ground pork.
How do I make this vegetarian?
Simply omit the ground beef and use vegetable broth instead of beef broth.
What if I don’t have a Parmesan rind?
You can use grated Parmesan instead, but add it at the end of cooking for flavor.
Can I use different beans?
Yes, feel free to use black beans, chickpeas, or pinto beans as substitutes.
Can I make this soup ahead of time?
Yes, this soup keeps well, and the flavors develop even more over time. Make it ahead and store it in the fridge for up to 3 days.