Print Recipe
5 from 1 vote

Beef and Bean Minestrone

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American/Canadian
Keyword: Candida-friendly, gluten-free
Servings: 6
Calories: 239kcal

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 lb Extra Lean Ground Beef
  • 1 Yellow Onion medium, finely chopped
  • 2 Carrots medium, chopped
  • 2 stalks Celery finely chopped
  • 4 Garlic cloves, minced
  • 1 1/3 tbsp Italian Seasoning
  • 1 tsp Sea Salt
  • 1/4 cup Tomato Paste
  • 4 cups Beef Broth
  • 3 1/2 cups Diced Tomatoes from the can
  • 2 cups Mixed Beans cooked
  • 1 Bay Leaf
  • 1 Zucchini medium, chopped
  • 2 cups Baby Spinach

Instructions

  • In a large pot, heat the oil over medium-high heat. Add ground beef to the pot. With a wooden spoon or spatula, break the beef into small pieces as it cooks. Stir until it is cooked through and no longer pink.
  • Add the onions, carrots, celery, garlic, Italian seasoning and salt. Cook until onions are just translucent, about 7 minutes. Add tomato paste and stir to incorporate.
  • Add the beef broth, diced tomatoes, mixed beans and bay leaf. Stir to incorporate then bring soup to a gentle boil.
  • Stir in the zucchini and the spinach. Reduce heat to a simmer and cook uncovered for about 40 minutes until vegetables are very tender and soup has reduced slightly.
  • Remove the bay leaf. Divide into bowls and enjoy!

Notes

Leftovers
Keeps well in the fridge up to 3 days. Store in the freezer for longer.
No Ground Beef
Use ground turkey or chicken instead.
More Carbs
Stir in cooked pasta or noodles before serving.
Likes it Cheesey
Sprinkle with parmesan or nutritional yeast.

Nutrition

Calories: 239kcal | Carbohydrates: 30g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 1526mg | Potassium: 1044mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4810IU | Vitamin C: 27.8mg | Calcium: 131mg | Iron: 4.3mg