Hearty and Quick Italian Beef Soup with White Beans
I have a soup for you that is easy, nutritious and kid friendly. My Hearty and Quick Italian Beef Soup with White Beans is perfect for those cold winter months. It’s loaded with lean ground beef, fresh vegetables and simple spices. This tasty soup is great for busy weeknights when you don’t want to stress over what’s for dinner.
My Italian Beef Soup is a great make ahead meal and is satisfying for the whole family. Making gourmet soup at home is easy peasy and all you need is a few ingredients.
Original Post Date: January 2022 | Updated Post: January 2024
Why this recipe works
- It’s loaded with protein, fiber and vitamins.
- You can use any leftover vegetables for the week.
- Heartwarming homemade soup is a must have during the cold season!
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Be sure to check out these other mouthwatering soups like my Best Spanish Chicken Soup with Rice and also my Dairy Free Zuppa Toscana.
Ingredients
- Lean ground beef. I like to use 90/10. You could also use ground chuck.
- Extra virgin olive oil.
- Carrots. These give a natural sweetness to the soup. Also carrots are packed with potassium, antioxidants and other important vitamins.
- White onion.
- Red bell pepper. Red bell peppers give soup so much flavor!
- Kale. Adding kale into your soups is a great way to get in those extra dark leafy greens.
- White cannellini beans. Canned is the best and easiest. Just rinse well and drain.
- Vegetable broth. I know you’re thinking vegetable broth in beef soup?! Trust me- it helps balance out the flavor and not make it too beefy tasting.
- Diced tomato in fire roasted pepper. I like the taste that it gives but if you can’t locate canned tomatoes in fire roasted peppers, use regular canned diced tomatoes.
- Kosher salt and black pepper.
- Italian seasoning. I use Flavor God but you can use any Italian seasoning you like.
- Parmesan cheese or romano cheese. Optional garnish.
How to make Hearty and Quick Italian Beef Soup with White Beans
- In a large dutch oven pan, heat 1 tbsp of olive oil over medium heat.
- Start with sautéing the onions and bell peppers. Season lightly with salt and pepper.
- Let them cook for 5 minutes or until they are carmelized and then add the beef and carrots. Turn down the heat to medium-low and let the beef and vegetables cook until the beef is brown.
- Add the canned tomatoes, broth, rinsed beans and shredded kale.
- Add the Italian seasoning and a touch of salt. Let it cook on low for about 15-20 min. The carrots will be tender and the beans should be warmed through. Taste test the soup and add additional salt if needed.
- Serve in bowls as is with fresh bread or add you can serve over cooked rice or pasta.
Helpful tips
If you don’t have Flavor God Italian Zest seasoning, you can replace it with regular Italian seasoning to your favorite seasoning.
Make this Italian Beef Soup ahead of time and serve the next day. The flavors will be more robust.
Keep leftovers in an airtight container in the fridge for up to 3 days. This soup freezes well also in a freezer safe container for up to 3 months. Place in the fridge overnight to thaw and reheat in the microwave.
Serving suggestions
I don’t know about you but cozy soup and warm bread go hand in hand! Bake off bread fresh or pick some up at the grocery store. I like to serve mine with gluten free bread but you can use whatever bread you want.
Also this is phenomenal when served over a 1/4 cup of cooked elbow pasta to give a minestrone feel, roasted gnocchi, gluten free pasta, orzo, or white rice.
You can use any type of seasonal veggies. Cauliflower, peas, corn, spinach, green beans or zucchini would be delicious. If using frozen vegetables, add them in last so they don’t get soggy.
White beans can be replaced with chickpea or your favorite beans.
This soup can be made with ground chicken or ground turkey.
Recipe inspiration
One of my favorite ways to get my veggies in is to serve them up in a heart warming bowl of soup. This recipe is inspired by a cute little coffee shop near my home that serves up delicious soups with their lunch specials. This is one of my families favorites and I hope you will enjoy it too!
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Hearty and Quick Italian Beef Soup with White Beans
Equipment
- dutch oven
Ingredients
- 16 ounces ground beef
- 1 tablespoon olive oil extra virgin
- 1 cup carrots peeled and medium diced
- 1 cup white onion medium diced
- 1 cup red bell pepper medium diced
- 1 cup kale shredded
- 1 can white beans rinsed and drained
- 1 quart vegetable broth
- 1 can diced tomato in fire roasted pepper 14.5 ounces
- kosher salt to taste
- black pepper to taste
- 2 tablespoons italian seasoning note-I used italian zest from FG
Instructions
- In a large dutch oven pan, heat 1 tbsp of olive oil.
- Add the onion and bell pepper. Season lightly with salt and pepper.
- Cook for 5 minutes or until carmelized. Then add the beef and carrots. Cook until the beef is brown. Add the canned tomatoes, broth, beans and kale.
- Season with Italian seasoning and a touch of salt. Let it cook on low for about 15-20 min. The carrots will be tender and the beans should be warmed through. Taste test the soup and add additional salt if needed.
- Serve in bowls as is with fresh bread or add you can serve over cooked rice or pasta.
Notes
Nutrition
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