Italian Style Beef And Bean Soup
Hearty Italian-style beef and bean soup combines savory ground beef, tender cabbage, tomatoes, and cheese for a comforting, flavorful meal perfect for family dinners.
Ingredients
- 2 lb. ground beef ⓘ
- 1 small clove garlic, minced ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 6 c. water ⓘ
- 1 1/2 tsp. salt
- 1 chicken flavor bouillon cube or envelope ⓘ
- 1 c. grated Parmesan or Romano cheese ⓘ
- 2 medium onions, diced ⓘ
- 1 small head red cabbage (about 1 1/2 lb.), coarsely sliced ⓘ
- 1/2 tsp. oregano leaves
- 1 (15 to 20 oz.) can white kidney beans ⓘ
Instructions
- In a 5-quart Dutch oven or saucepot over medium-high heat, cook ground beef, onions, and garlic until juices evaporate and beef is well browned, stirring frequently.
- With a slotted spoon, remove beef mixture to a bowl.
- Add cabbage to the drippings remaining in the Dutch oven and cook over medium heat, stirring frequently, until cabbage is tender, adding 1 tablespoon salad oil if necessary.
- Return beef mixture to the Dutch oven, add tomatoes with their liquid, water, salt, bouillon, and oregano.
- Heat to boiling over high heat.
- Reduce heat to low; cover and simmer for 30 minutes.
- Stir in beans and 1/2 cup grated cheese; heat through.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery alongside the cabbage. If you're short on time, using pre-cooked ground beef can speed up the process. You can substitute the white kidney beans with black beans or chickpeas for a different flavor profile. Adding a splash of balsamic vinegar before serving can enhance the soup's depth.
Serving Suggestions
Serve the soup hot, garnished with the remaining grated cheese for an extra cheesy touch. This dish pairs wonderfully with crusty bread or a fresh side salad. For a complete meal, consider serving it alongside Italian recipes like Pasta Suzanne or a simple green salad to balance the flavors.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a bit of water or broth to reach your desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Style Beef And Bean Soup contains roughly 706 calories, with 25g protein, 141g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (240% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1754mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. In fact, the flavors often deepen and improve after sitting overnight. Just be sure to store it in the refrigerator and reheat it gently before serving.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian version, simply omit the ground beef and replace it with cooked lentils or additional beans. Use vegetable broth instead of water and bouillon for added flavor.
What can I do if the soup is too salty?
If your soup turns out too salty, you can add more water or low-sodium broth to dilute it. Another trick is to add a raw potato, which absorbs some of the saltiness; let it simmer for about 20 minutes before removing it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).