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Italian Vegetable Beef Soup

A hearty Italian-inspired soup made with tender beef, fresh vegetables, herbs, and a savory tomato-based broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lb beef chuck cut into cubes
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 14.5 oz diced tomatoes
  • 6 cups beef broth
  • 1 cup water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 15 oz cannellini beans drained and rinsed

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot and brown beef on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened.
  3. Stir in garlic and tomato paste, cooking briefly until fragrant.
  4. Return beef to the pot and add tomatoes, broth, water, and herbs.
  5. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
  6. Add remaining vegetables and beans. Simmer until tender.
  7. Remove bay leaf, adjust seasoning, and serve hot.

Notes

This soup tastes even better the next day and freezes beautifully.