Hearty Italian Beef Soup

Tom Clements Photography

Ingredients

• 1 (600-g/1.3-lb) package Kirkland Signature Organic Lean Ground Beef
• 250 mL (1 cup) onion, diced
• 10 mL (2 tsp) minced garlic
• 1 (411-g/14.5 oz) can organic diced tomatoes
• 22 mL (1½ Tbsp) Better Than Bouillon Roasted Beef Base, dissolved in 1 L hot water
• 500 mL (2 cups) carrots, sliced
• 10 mL (2 tsp) organic Italian seasoning
• 1 bay leaf
• 1 (425-g/15-oz) can white beans (such as cannellini), drained and rinsed
• 500 mL (2 cups) fresh baby spinach, roughly chopped
• Salt to taste
• Red pepper flakes, optional
• 125 mL (½ cup) Parmigiano-Reggiano cheese, shredded

In a large spray-coated pot over medium heat, cook beef with onion, stirring occasionally to break up meat, until no pink colour remains; drain any fat. Add garlic; cook and stir 1 minute. Stir in tomatoes, bouillon, carrots, Italian seasoning and bay leaf. Bring to a simmer; cook 10 minutes. Add beans and spinach; simmer just until carrots are soft, about 10 minutes. Season, if desired. Remove bay leaf. To serve, ladle soup into bowls; sprinkle with cheese.

Makes 6 to 8 servings.

Recipe courtesy of culinary consultant Amy Muzyka-McGuire