Fun Food Friday: Chef Lou cooks beef and cannellini bean minestrone

Chef Lou joins 2NEWS anchor Deana Silk for Fun Food Friday to make an easy beef and cannellini bean minestrone.

Prep time: 12 minutes
Cook time: 40 minutes
Serves: 4 to 6 servings


3 tables olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan


-- 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 or 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.


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