This dish is basically one big bowl of warmth and happiness! Beef mince, buttery cannellini beans, sweet carrots, and fruity red wine all swim together in this incredible soup, to create a comforting and delicious dinner that you’ll want to make again and again!
Beef & Bean Soup
Beef & Bean Soup
with cannellini beans & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cannellini Beans
- Carrot
- Cooked Chopped Tomato
- Free-Range Beef Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Onion
- Onions
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
A SOUPER START!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato, the red wine, 400ml of boiling water, and seasoning. Mix until fully combined and leave to simmer for 30-35 minutes, stirring occasionally, until slightly reduced.
MINCE YOUR WORDS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the rub and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally.
GETTING THERE…
When the soup has 5-10 minutes remaining, add the drained beans and the cooked mince to the pot. Mix until fully combined and leave to simmer for the remaining time.
SOUP IS SERVED!
Bowl up a generous helping of the beef and bean soup and sprinkle over the chopped parsley. Dive in, Chef!
Onion - 1
Carrot - 120g
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Red Wine - 65ml
Free-range Beef Mince - 150g
NOMU Provençal Rub - 10ml
Cannellini Beans - 120g
Fresh Parsley - 4g
A SOUPER START!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato, the red wine, 800ml of boiling water, and seasoning. Mix until fully combined and leave to simmer for 30-35 minutes, stirring occasionally, until slightly reduced.
MINCE YOUR WORDS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the rub and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally.
GETTING THERE…
When the soup has 5-10 minutes remaining, add the drained beans and the cooked mince to the pot. Mix until fully combined and leave to simmer for the remaining time.
SOUP IS SERVED!
Bowl up a generous helping of the beef and bean soup and sprinkle over the chopped parsley. Dive in, Chef!
Onion - 1
Carrot - 240g
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Red Wine - 125ml
Free-range Beef Mince - 300g
NOMU Provençal Rub - 20ml
Cannellini Beans - 240g
Fresh Parsley - 8g
A SOUPER START!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato, the red wine, 1.2L of boiling water, and seasoning. Mix until fully combined and leave to simmer for 35-40 minutes, stirring occasionally, until slightly reduced.
MINCE YOUR WORDS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the rub and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally.
GETTING THERE…
When the soup has 5-10 minutes remaining, add the drained beans and the cooked mince to the pot. Mix until fully combined and leave to simmer for the remaining time.
SOUP IS SERVED!
Bowl up a generous helping of the beef and bean soup and sprinkle over the chopped parsley. Dive in, Chef!
Onions - 2
Carrot - 480g
Garlic Cloves - 3
Cooked Chopped Tomato - 600g
Red Wine - 170ml
Free-range Beef Mince - 450g
NOMU Provençal Rub - 30ml
Cannellini Beans - 360g
Fresh Parsley - 12g
A SOUPER START!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato, the red wine, 1.5L of boiling water, and seasoning. Mix until fully combined and leave to simmer for 35-40 minutes, stirring occasionally, until slightly reduced.
MINCE YOUR WORDS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the rub and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally.
GETTING THERE…
When the soup has 5-10 minutes remaining, add the drained beans and the cooked mince to the pot. Mix until fully combined and leave to simmer for the remaining time.
SOUP IS SERVED!
Bowl up a generous helping of the beef and bean soup and sprinkle over the chopped parsley. Dive in, Chef!
Onions - 2
Carrot - 720g
Garlic Cloves - 4
Cooked Chopped Tomato - 800g
Red Wine - 250ml
Free-range Beef Mince - 600g
NOMU Provençal Rub - 40ml
Cannellini Beans - 480g
Fresh Parsley - 15g
Woolies Products in this dish
