Hearty Beef and Bean Soup
Beans were never far from the stove in my house growing up, humble and filling and stretched to feed everyone, so a hearty beef and bean soup like this feels familiar even though I made it my own. It is the kind of pot my mom would have loved, inexpensive and nourishing and somehow more than the sum of its parts. With both my parents working long restaurant hours, soups that simmered themselves were the quiet heroes of our weeknights. I make this when I want dinner to feel sturdy and kind. Ladle it deep, add warm bread or tortillas, and it fills more than just your stomach.
This Hearty Beef & Bean Soup is the ultimate cozy meal! Made with ground beef, vegetables, cannellini beans, pasta, and Italian spices, it’s simmered in a rich tomato-beef broth and finished with spinach, lemon juice, and parmesan. Perfect for chilly nights, meal prep, or feeding a crowd this one-pot soup is comforting, nourishing, and full of flavor.
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.