Shelly's Italian Beef and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 5 |
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I found this on The World According To Egg Face. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
1 lb ground beef or 1 lb turkey |
1 tablespoon olive oil |
1 tablespoon butter |
1 large onion, chopped |
2 green onions, chopped |
2 garlic cloves, minced |
1 teaspoon italian seasoning (oregano, basil, marjoram) |
30 ounces beans (2 - 15oz cans, i used a combo of cannelini and a tuscan bean medley) |
3 cups beef stock |
1/2 cup tomato sauce |
1 teaspoon tomato paste |
1 cup frozen spinach or 1 cup fresh spinach |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 cup parmesan cheese, grated |
3 ounces ricotta salata, crumbled (or use parmesan) |
Directions:
1. Brown ground beef and drain any fats. Remove from pan and set aside. Saute onions in butter/oil and cook until golden about 10 minutes. Add the garlic and Italian Seasonings and stir to coat the onions. Let cook 2 minutes, stirring constantly so the seasonings will not burn. Add the beef, beans, stock, tomato sauce, paste and spinach. Add salt and pepper.
2. Cover and reduce the heat to a simmer. Simmer gently, about 1/2 hour. Stir in 1/4 cup Parmesan.
3. Garnish with crumbled Ricotta Salata (note: this is not the ricotta used in lasagna it is a harder/salty cheese) or shaved Parmesan.
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