A Recipe A Day -- Wrapping It Up!

A friend of mine with an adorable son 5 days (I think) older than W brought this soup over for one of our first play dates and I loved it! We made it lots last winter, and although it's nowhere close to hearty soup weather around here, it's on my menu this week. Take that summer temps! (Btw readers, you really could play a drinking game with how much I talk about the heat around here. Sorry!) 


I really thought I had a picture (and might) but haven't managed to find it, so I'll just pass along the recipe. I'll have to take one this week. But just for fun (and because I haven't done it in FOREVER, let's link it up too!) Stop by to visit Cole and check out what yummy treats you can add to your menus:

Beef and Cannelli Minestrone Soup

INGREDIENTS:

• 3 tablespoons 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
• DIRECTIONS:
• In a 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 to 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
•