Hearty Italian Beef and Vegetable Soup

Lean pitch beef, lots of veggies, and cannellini beans count up to make a amenable and healthy soup that comes together fast. We added longing Swiss chard at the decrease for a shot of green, but you could temporary stand-in lacinato kale or spinach instead. advance the soup sprinkled in the manner of Parmesan cheese, and find the money for garlic bread vis-а-vis the side. The recipe is a Yummly indigenous native created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).

The ingredient of Hearty Italian Beef and Vegetable Soup

1. 1 medium onion about 1 1/2 cup chopped
2. 3 garlic cloves
3. 2 large carrots
4. 2 celery stalks
5. 1 pound lean field beef 95% lean
6. 2 tablespoons tomato bonding agent
7. 2 teaspoons Italian seasoning
8. 3 cups beef broth
9. 1 can fire roasted diced tomatoes 14.5 oz. per can
10. 1 can cannellini beans 15 oz. per can
11. 1/4 crushed red pepper flakes optional, more if desired
12. 8 ounces Swiss chard 4 cups chopped
13. 1/2 teaspoon salt or more to taste
14. 1/4 teaspoon pepper or more to taste
15. 1/2 cup grated Parmesan cheese

The instruction how to make Hearty Italian Beef and Vegetable Soup

1. Chop the onion and garlic. Peel and chop the carrots, and chop the celery. Set carrots and celery aside.
2. 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.
3. 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.
4. Strip the chard leaves from center ribs with your fingers, and reserve ribs for another use. Coarsely chop the leaves.
5. Stir chopped chard into soup and simmer, uncovered, until tender, about 5 minutes.
6. Remove from heat. Season to taste with the salt and pepper. Ladle into bowls and serve with Parmesan cheese. Cooled soup can be refrigerated for up to three days.

Nutritions of Hearty Italian Beef and Vegetable Soup

calories: 240 calories
carbohydrateContent: 19 grams
cholesterolContent: 55 milligrams
fatContent: 7 grams
fiberContent: 2 grams
proteinContent: 27 grams
saturatedFatContent: 3 grams
sodiumContent: 920 milligrams
sugarContent: 3 grams