Description
This Hearty Beef Macaroni Soup with White Beans & Spinach is a comforting and nutritious meal perfect for chilly days. Featuring lean ground beef, tender elbow macaroni, protein-packed white beans, and fresh baby spinach, this soup is simmered in a flavorful tomato and beef broth base with aromatic vegetables and Italian seasoning. Ready in just 45 minutes, it’s a delicious, wholesome bowl of goodness that’s easy to prepare and satisfying for the whole family.
Ingredients
Scale
Meat and Protein
- 1 lb lean ground beef (85-90% lean)
- 1 can (15 oz) cannellini beans or navy beans, drained and rinsed
Pasta
- 1 cup elbow macaroni
Vegetables
- 4 cups fresh baby spinach
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves fresh garlic, minced
Liquids and Canned Goods
- 4 cups beef broth (low-sodium)
- 1 can (14.5 oz) crushed tomatoes
- 1 tbsp tomato paste
Seasonings and Oils
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- 2 tbsp olive oil
Instructions
- Brown the Beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a drizzle of olive oil. Add the ground beef and break it up with a spoon. Cook until browned all over, then drain off any excess fat carefully.
- Sauté the Aromatics: If needed, add a little more olive oil to the pot. Add chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally until the vegetables are softened. Stir in minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Return the browned beef to the pot. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in crushed tomatoes and beef broth. Add Italian seasoning, bay leaf, salt, and black pepper, and stir to combine.
- Simmer and Introduce Beans: Bring the soup to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes. Stir in the drained white beans and heat through for 5 more minutes.
- Cook the Macaroni: Add the dry elbow macaroni directly to the simmering soup. Stir frequently to prevent sticking and cook according to package directions, about 7-10 minutes, until al dente.
- Wilt the Spinach and Serve: Add fresh spinach to the pot and push it down into the hot soup. Stir gently until spinach wilts, about 1-2 minutes. Remove bay leaf, taste, and adjust seasonings as needed before serving.
Notes
- Use low-sodium beef broth to better control the saltiness of the soup.
- If you prefer a spicier soup, add more red pepper flakes or a dash of hot sauce.
- For a thicker soup, reduce broth quantity or simmer uncovered for a few extra minutes.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Substitute white beans with chickpeas or kidney beans if desired.
- For a quicker version, precooked or canned pasta can be added at the end instead of dry macaroni.
