Giada

Got this receipe from cleavage Giada. Looks good. P lan on making it tonight. If you can pull your eyes away from the picture the receipe is below:

Attachment 12121



Beef and Cannellini Bean Minestrone
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% 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 cheese

In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion, carrot and celery. Season with salt and pepper. Cook, stirring frequently, for 5 minutes until the vegetables are soft. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook for 6 to 7 minutes until the beef is browned and cooked through. Stir in the tomato paste until combined. 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 cheese.