Best 3 Beef And Cannellini Bean Minestrone Recipes
In search of a hearty and satisfying meal that is packed with flavor and nutrition? Look no further than our comprehensive guide to creating the ultimate Beef and Cannellini Bean Minestrone soup. This classic Italian dish combines tender beef, wholesome cannellini beans, and an array of fresh vegetables in a rich and flavorful broth. Whether you're a seasoned chef or just starting out, this step-by-step guide will provide you with all the essential tips and tricks to craft a minestrone that will warm your soul and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF AND CANNELLINI BEAN MINESTRONE
Provided by Giada De Laurentiis
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
HEARTY AND HEALTHY 3 BEAN MINESTRONE
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 30
Steps:
- Set aside or prepare the stock and roasted tomatoes.
- Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
- To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
- For the stock:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
Nutrition Facts : Calories 531 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 1092 milligrams, Carbohydrate 87 grams, Fiber 18 grams, Protein 23 grams, Sugar 12 grams
BEEF AND CANNELLINI BEAN MINESTRONE
How to make Beef and Cannellini Bean Minestrone
Provided by @MakeItYours
Number Of Ingredients 13
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
Tips:
- Use a variety of beans. Cannellini beans are a classic choice for minestrone, but you can also use other types of beans, such as kidney beans, black beans, or chickpeas.
- Don't be afraid to add vegetables. Minestrone is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good choices include carrots, celery, onions, garlic, zucchini, and tomatoes.
- Season to taste. Minestrone should be flavorful, so don't be afraid to add salt, pepper, and other spices to taste.
- Let the soup simmer. The longer you simmer the soup, the more flavorful it will be. So, let it simmer for at least 30 minutes, or even longer if you have time.
- Serve with crusty bread or a salad. Minestrone is a hearty soup that can be served as a main course or a side dish. It's also great for leftovers.
Conclusion:
Minestrone is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and beans, and it's also a hearty and flavorful meal. So next time you're looking for a quick and easy soup recipe, give minestrone a try.
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