One-Pot Cannellini Bean Soup with 2x Beef
with Carrot & Lemon
This hearty one-pot soup builds deep flavor in layers: ground beef is browned with garlic and Tuscan Heat Spice, then set aside while carrot and shallot soften slowly in the same pot. Chopped kale, cannellini beans, and rich stock concentrate simmer together until everything is tender. A final squeeze of lemon brightens the broth for a satisfying, warming bowl.
Ingredients
3 ounce
Carrot
1 unit
Cannellini Beans
2 ounce
Kale
20 ounce
Ground Beef
3 unit
Chicken Stock Concentrate
1 unit
Lemon
2 clove
Garlic
1 tablespoon
Tuscan Heat Spice
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Drain and rinse beans. Quarter lemon.
Heat a drizzle of oil in a large pot over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll cook through later). Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper.
Add garlic and cook until lightly browned, 1-2 minutes.
Transfer beef mixture to a plate.
Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.
Stir in chopped kale, stock concentrates, 2½ cups water, and ½ tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt.)
Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in beef mixture and beans.
Reduce heat to medium low and cover. Continue cooking until beef is cooked through, 5 minutes more.
Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper.
Divide soup between bowls. Serve with remaining lemon wedges on the side.
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