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Description
Lean ground beef, lots of veggies, and cannellini beans combine to make a satisfying and healthy soup that comes together fast. We added tender Swiss chard at the end for a shot of green, but you could substitute lacinato kale or spinach instead. Serve the soup sprinkled with Parmesan cheese, and offer garlic bread on the side. The recipe is a Yummly original created by Ivy Manning.
Ingredients
Directions
- Chop the onion and garlic. Peel and chop the carrots, and chop the celery. Set carrots and celery aside.
- Saute the beef and onion in a Dutch oven over medium-high heat, stirring frequently to break up the meat, until beef is cooked through and onion is translucent, about 6 minutes. Add the tomato paste, garlic, and Italian seasoning and cook, stirring constantly, until fragrant, about 45 seconds.
- Add the beef broth, tomatoes, carrots, and celery to the pot. Rinse and drain the cannellini beans and stir them into pot. Bring soup to a simmer over high heat, cover, reduce heat to low, and simmer until vegetables are tender, about 15 minutes. Meanwhile, prepare the chard.
NutritionView More
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Calories240Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol55mg18% |
Sodium920mg38% |
Potassium890mg25% |
Protein27g53% |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber2g8% |
Sugars3g6% |
Vitamin A130% |
Vitamin C45% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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