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Italian Beef Minestrone with White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound beef stew meat, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups fresh spinach
  • Grated Parmesan cheese, for garnish

Instructions
 

  • Place the beef stew meat, onion, carrots, celery, garlic, diced tomatoes, beef broth, Italian seasoning, salt, and black pepper into the slow cooker.
  • Stir the ingredients to combine evenly, then cover and cook on low for 7 to 8 hours until the beef is tender.
  • Stir in the white beans and fresh spinach during the final 30 minutes of cooking so the beans stay whole and the spinach wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the white beans in only at the end to prevent them from breaking down during the long cook time. Taste the broth before serving and add a pinch more salt if the flavors seem muted after slow cooking. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board