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Italian Herb Hamburger Tomato and White Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion, minced garlic, and sliced carrots to the pot. Cook for 5 minutes until the onion softens.
  • Stir in the oregano, basil, and rosemary. Cook for 1 minute until the herbs become fragrant.
  • Add the white beans, crushed tomatoes, and beef broth. Stir everything together and bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let it cook for 20 minutes. Season with salt and black pepper to taste before serving.

Notes

Use crushed tomatoes instead of diced ones if you prefer a thicker broth that coats the beans and beef. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture. If the stew tastes too acidic after simmering, a pinch more salt usually balances the tomatoes without changing the Italian herb profile.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Ladle