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Garden Minestrone-Style Hamburger Stew with Green Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Freezer containers

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 4 cups beef broth
  • 2 teaspoons Italian seasoning
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Add the onion and garlic once the beef is mostly cooked and continue until the onion softens.
  • Stir in the carrots, celery, and green beans. Cook for two minutes to let the vegetables start to warm.
  • Add the diced tomatoes with their juice, cannellini beans, beef broth, and Italian seasoning. Season with salt and pepper.
  • Bring the mixture to a simmer, then reduce the heat and cook for 20 minutes until the carrots and green beans are tender.
  • Remove the pot from the heat and let the stew cool completely. Divide into freezer-safe containers or bags, leaving a little room for expansion.
  • Label and freeze. To serve, thaw overnight in the refrigerator and reheat on the stove until hot. Top each bowl with grated Parmesan.

Notes

Freeze the stew without pasta so the texture stays firm after reheating. If you want to stretch the meal, add cooked small pasta or rice right before serving. Taste and add a pinch more Italian seasoning after thawing if the flavors seem muted from freezing.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Freezer containers