Beef And Cannellini Bean Soup Recipes

BEEF AND BEAN SLOW COOKER SOUP

Steps:

• Heat olive oil in a large skillet. Add the ground beef and onion. Add half of salt, pepper and garlic. Cook until the meat is done.
• Place meat and onion mixture in the bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients.
• Cover and cook soup on low for 5 hours.
• Uncover and add corn. Cook for 1 additional hour.
• Stir soup, taste to adjust seasoning and serve.

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

BEEF AND BEAN SOUP RECIPE

Steps:

• Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
• Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
• Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
• Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
• Discard bay leaves. Salt and pepper to taste.

SLOW-COOKER BEEF AND BEAN SOUP

Steps:

• In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
• Cover; cook on High heat setting 4 hours.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

BEEF AND CANNELLINI BEAN SOUP

Steps:

• 1. In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.
• 2. Add ground beef and garlic, cook until browned, breaking apart as it cooks.
• 3. Stir in the tomato paste to combine.
• 4. Add the broth, tomatoes, beans and bay leaves.
• 5. Bring mixture to a boil, then reduce to a simmer and cook until liquid has reduced by half (about 30 min). Remove the bay leaves and discard. Salt and pepper to taste.
• 6. Ladle into bowls and garnish with grated Parmesan cheese.

CREAMY CANNELLINI SOUP

Steps:

• Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
• Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
• Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
• Add to soup and simmer an additional 5 minutes.
• Remove from heat, stir in pesto. Season with salt and pepper to taste.
• Garnish with parmesan cheese and parsley if desired.

CANNELLINI BEAN RECIPES

Steps:

• Choose your preferred cannellini bean recipe.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• 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.