Ingredients
- 3 tablespoons essential olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground pepper
- 8 ounces lean (8 percent fat) hamburger
- 3 garlic clove cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomato plants
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Directions
Inside a large saucepan or Nederlander oven. add some oil as well as heat over medium heat. Stir within the onion, carrot and celery and season with pepper and salt, to taste. Prepare, stirring frequently, before the vegetables are soft, about a few minutes. Boost the heat to high and add some hamburger and garlic clove. Season with pepper and salt, to taste. Prepare before the beef is browned and cooked through, about 6 minutes. Stir within the tomato paste and blend to mix. Add some broth, tomato plants, beans, and bay leaf. Bring the mix to some boil. Lessen the heat to some simmer and prepare before the liquid has reduced by half, about half an hour. Take away the bay leaf and discard. Season with pepper and salt, to taste. Ladle the soup into bowls and garnish with Parmesan .
Recipe thanks to Giada De Laurentiis