Ingredients
Method
- Soak your beans overnight or use the quick-soak method.
- Brown the beef in a large stockpot, then set it aside, leaving the fat in the pan.
- Dice the vegetables and cook them in a stock pot until slightly softened.
- Return the beef to the pan. Add the diced tomatoes, chicken broth, and spices. Simmer for approximately 60 minutes.
- After 60 minutes, stir in the pasta and spinach and continue cooking for 10 more minutes.
Notes
Ingredient Flexibility: I often use ground turkey or Italian sausage instead of beef for a different flavor profile, and the soup is just as hearty.
Storage Secret: This soup thickens beautifully in the fridge overnight.
I always thin it with a splash of broth when reheating for the perfect consistency.
Make-
Ahead Magic: You can cook the soup through the simmering step, then cool and refrigerate it.
I add the pasta and spinach just before serving so they stay perfectly tender.
Pasta Point: Don't add the pasta until the end.
I learned the hard way that it can turn to mush if it simmers for the full hour.
Serving Suggestion: A sprinkle of grated Parmesan and a crusty piece of bread are my non-negotiable finishing touches for this cozy meal.
Bean Soaking: If I forget to soak the beans overnight, I use the quick-soak method.
Just boil them for 2 minutes, then let them sit covered off the heat for an hour.
Equipment Note: Any large, heavy-bottomed pot will work, but I love my Dutch oven for its even heat distribution during the long simmer.