Quick Italian-Style Beef and Vegetable Soup
HOME > Recipes > Quick Italian-Style Beef and Vegetable Soup

Quick Italian-Style Beef and Vegetable Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound 80- to 90%-lean ground sirloin

  • 2 medium thin-skinned white or Yukon Gold potatoes, cut into 1/4-inch cubes

  • Salt and pepper

  • 2 ribs celery

  • 1 cubanelle pepper

  • 1 onion

  • 4 cloves garlic

  • 1 quart beef stock

  • 1 14.5-ounce can diced tomatoes

  • 1 herb bundle of 1 fresh bay leaf and a few sprigs each parsley and thyme, tied together with kitchen twine

  • 1 piece Parmigiano-Reggiano rind

  • 1/3 pound (a couple of small handfuls) thin green beans (haricots verts), cut on an angle into 1-inch pieces

  • Grated Parm, for passing 

Preparation

In a soup pot with a lid, heat the oil, two turns of the pan, over medium-high to high.  Add the beef and cook, stirring occasionally and breaking up with a spoon, until browned, about 6 minutes. Stir in the potatoes; season with salt and pepper.

Finely chop the celery, pepper, onion, and garlic and add to the pot. Add the stock, tomatoes, herb bundle and cheese rind; partially cover and bring to a boil over high.  Reduce the heat to medium and keep the soup at a low boil until the flavors from the cheese rind and herbs are released, about 10 minutes. Add the green beans and cook until crisp-tender, about 5 minutes more.

Discard the cheese rind and herb bundle. Serve the soup in shallow bowls, passing grated cheese at the table.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
Rach shares her recipe for bone-in pork chops with a quick and easy pan sauce using maple...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...