Description
A rich and satisfying soup featuring tender beef, mixed vegetables, beans, and pasta in a flavorful broth that improves with time.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 8 cups beef broth
- 2 cups water
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for serving
Instructions
- 1. Pat beef cubes dry and season with salt and pepper.
- 2. Heat 2 tablespoons oil in large pot over medium-high heat. Brown beef in batches, 3-4 minutes per side.
- 3. Remove beef and set aside. Add remaining oil to pot.
- 4. Add onion, carrots, and celery. Cook 5-6 minutes until softened.
- 5. Add garlic and tomato paste, cook 1 minute until fragrant.
- 6. Return beef to pot with tomatoes, broth, water, oregano, basil, and bay leaf. Bring to boil.
- 7. Reduce heat to low, partially cover, and simmer 1 hour 15 minutes.
- 8. Add both types of beans and green beans. Simmer 15 minutes.
- 9. Add zucchini and pasta. Cook 10-12 minutes until pasta is al dente.
- 10. Remove bay leaf, adjust seasoning, and stir in parsley before serving.
Notes
Soup improves after a day in refrigerator. Store up to 4 days refrigerated or 3 months frozen. Add pasta just before serving if making ahead.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 8g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g