White Bean and Ground Round Soup

White Bean and Ground Round Soup

Total time :
40 mins
Prep Time :
15 mins
Cook Time :
25 mins

Ingredients

This hearty and healthy soup makes a comforting meal for lunch or dinner. Serve with crusty Italian bread. 

  • 2 tbsp (30 mL) olive oil
  • 1 pouch (312 g) Yves Veggie Cuisine® Ground Round - Original
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • Pinch hot pepper flakes (optional)
  • 4 cups (1 L) vegetable broth
  • 1 can (19 oz/540 mL) white beans, drained and rinsed
  • 1 can (14 oz/398 mL) diced tomatoes
  • 3 cups (750 mL) chopped kale
  • 2 tbsp (30 mL) finely chopped fresh basil
  • 1/4 cup (60 mL) grated Parmesan cheese

Preparation

  1. Heat oil in large saucepan set over medium heat; cook ground round, onion, carrot, garlic, thyme, rosemary, salt, pepper, and hot pepper flakes (if desired) for about 5 minutes or until vegetables start to soften. Add vegetable broth, white beans and tomatoes; bring to boil. Reduce heat; simmer for about 15 minutes or until vegetables are almost tender.
  2. Stir in kale; simmer for about 5 minutes or until tender. Stir in basil. Sprinkle with Parmesan cheese before serving.

Tips: 

  • Substitute sage for thyme or rosemary.
  • Omit hot pepper flakes and substitute sweet or smoked paprika if desired.