This cozy Hearty Beef & Bean Soup is everything you want on a cold night, rich, savory, and loaded with good-for-you ingredients. It’s a wholesome one-pot meal filled with tender ground beef, creamy beans, vegetables, and pasta, all simmered in a flavorful tomato-beef broth. Finished with a squeeze of lemon and a sprinkle of parmesan, each spoonful is bright, warming, and satisfying. Whether you're feeding a family or meal-prepping for the week, this comforting soup delivers big flavor with minimal fuss.
WHY YOU'LL LOVE THIS RECIPE
- Hearty & filling: Packed with protein from beef and beans plus pasta for extra comfort.
- Great for leftovers: This soup gets even better the next day, making it ideal for meal prep.
- Balanced & nourishing: Includes a medley of vegetables and leafy greens for a well-rounded meal.
- Crowd-pleaser: Familiar Italian-inspired flavors everyone loves, from kids to adults.
- Simple ingredients: Pantry staples come together to create something special—no fancy ingredients needed.
INGREDIENTS YOU'LL NEED
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 carrots, finely chopped
- 4 celery sticks, finely chopped
- 4 garlic cloves, minced
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for subtle heat)
- 1 lb ground beef
- 2 tablespoons tomato paste
- 1 cup marinara sauce
- 32 oz beef broth
- 2 cups water
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 parmesan rind (adds rich umami flavor)
- 2 bay leaves
- 1 cup uncooked elbow macaroni (or other small pasta)
- 1 large handful fresh spinach
- Juice of ½ lemon
- Freshly grated parmesan, for serving
WHAT EACH INGREDIENT DOES
- Olive oil: Used to sauté the vegetables and create a flavorful base.
- Onion, carrots, and celery: The classic soffritto that builds savory depth and sweetness.
- Garlic: Infuses the soup with aromatic richness.
- Italian seasoning, oregano, red pepper flakes: Create an herbaceous and lightly spiced Italian flavor profile.
- Ground beef: Adds heartiness and protein to make the soup a full meal.
- Tomato paste and marinara: Add a rich, tomato-forward base with layered flavor.
- Beef broth and water: Create a flavorful soup base and keep it brothy enough for pasta to cook.
- Cannellini beans: Creamy and mild, they add texture and protein.
- Parmesan rind: Melts into the broth, adding depth and umami.
- Bay leaves: Provide an earthy, herbal note during simmering.
- Elbow macaroni: A classic soup pasta that holds up well in broth.
- Spinach: Adds nutrients and a pop of green freshness.
- Lemon juice: Brightens the final flavor with acidity.
- Parmesan cheese: Finishes the soup with salty, cheesy goodness.
STEP-BY-STEP INSTRUCTIONS
Sauté the vegetables :Heat oil in a pot, cook onion, carrots, and celery until soft (6–7 min). Add garlic, seasonings, and stir. Cook the beef: Add ground beef, season, and cook until browned. Drain fat if needed.
Build the base: Stir in tomato paste (1 min). Add marinara, broth, water, beans, parmesan rind & bay leaves. Simmer covered 25 min. Add pasta & spinach: Stir in pasta, spinach & lemon juice. Cook uncovered until pasta is tender (≈10 min).
Finish & serve: Remove bay leaves and parmesan rind. Ladle the soup into bowls and top with freshly grated parmesan.
TIPS AND TRICKS FOR SUCCESS
- Use lean ground beef (90/10 or higher) to keep the soup from getting greasy.
- Don’t skip the parmesan rind—it adds amazing flavor without any extra work.
- Cut vegetables small and uniform so they cook evenly and quickly.
- Add the spinach at the end to keep it vibrant and fresh.
- Want to freeze it? Cook the pasta separately and add when serving to avoid mushiness.
FREQUENTLY ASKED QUESTIONS
- Can I use ground turkey instead of beef?
- Absolutely! Ground turkey or even ground chicken works great in this recipe.
- What pasta works best?
- Elbow macaroni is classic, but ditalini, small shells, or even orzo all work well.
- How long does it keep?
- Stored in an airtight container, this soup will keep in the fridge for up to 4 days. Add extra broth when reheating.
- Can I make it vegetarian?
- Yes! Omit the ground beef and use vegetable broth. You can add extra beans or mushrooms for heartiness.
Looking for another cozy soup to add to your rotation? Try my Creamy Roasted Tomato Soup it’s velvety smooth, deeply flavorful thanks to oven-roasted tomatoes and garlic, and perfect with a grilled cheese on the side!
HEARTY BEEF AND BEAN SOUP
Ingredients
- 2 tablespoon olive oil
- 1 medium white onion finely chopped
- 4 celery sicks
- 4 garlic cloves
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 lb ground beef
- 2 tablespoon tomato paste
- 1 cup marinara sauce
- 32 oz beef broth
- 2 cups water
- 1 15oz can cannellini beans drained and rinsed
- 1 parmesan rind
- 2 bay leaves
- 1 cup uncooked elbow macaroni
- 1 large handful of fresh spinach
- ½ lemon
- freshly grated parmesan
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6–7 minutes. Stir in garlic, salt, pepper, Italian seasoning, oregano, and red pepper flakes
- Cook the beef: Add the ground beef to the pot. Season with salt and pepper and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Build the base: Stir in tomato paste and cook for 1 minute to deepen the flavor. Then add marinara sauce, beef broth, water, beans, parmesan rind, and bay leaves. Bring everything to a simmer. Cover and cook over medium-low heat for 25 minutes.
- Add pasta & spinach: Stir in the uncooked pasta and fresh spinach. Squeeze in the lemon juice. Cook uncovered until the pasta is tender, about 10 minutes.
- Finish & serve: Remove bay leaves and parmesan rind. Ladle the soup into bowls and top with freshly grated parmesan.
- Pro Tip: Add extra broth or water when reheating leftovers, as the pasta will continue to absorb liquid.
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