Description
Hearty Beef Macaroni Soup with White Beans & Spinach is a comforting and nutritious one-pot meal featuring lean ground beef, tender elbow macaroni, creamy white beans, and vibrant fresh spinach simmered in a savory tomato and beef broth base. This 45-minute soup is perfect for a wholesome family dinner, combining rich flavors, hearty ingredients, and a touch of Italian seasoning for a delicious, filling bowl of goodness.
Ingredients
Scale
Protein and Beans
- 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 Tomato
- 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, break it up with a spoon, and cook until browned all over. Drain any excess fat carefully.
- Sauté the Aromatics: Add more olive oil if needed, then add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until softened. Add minced garlic and cook for one more minute until fragrant.
- Build the Flavor Base: Return browned beef to the pot and stir in tomato paste, cooking for 1-2 minutes. Add crushed tomatoes, beef broth, Italian seasoning, bay leaf, salt, and black pepper. Stir to combine everything well.
- Simmer and Introduce Beans: Bring the soup to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes. Stir in drained white beans and heat through for an additional 5 minutes.
- Cook the Macaroni: Add dry elbow macaroni directly into the simmering soup. Stir frequently to prevent sticking and cook for 7-10 minutes or until pasta is al dente.
- Wilt the Spinach and Serve: Add fresh spinach to the soup, pressing it down and stirring gently until fully wilted (1-2 minutes). Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot.
Notes
- For a spicier kick, add more red pepper flakes according to your preference.
- Use low-sodium beef broth to control the salt content better.
- You can substitute cannellini beans with navy or great northern beans if preferred.
- To make this soup gluten-free, use gluten-free pasta instead of elbow macaroni.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
