A hearty one-pot soup featuring ground beef, lentils or white beans, and kale in a flavorful tomato-herb broth. This Tuscan-inspired comfort food is perfect for chilly days and makes great leftovers.
italian
Nutrition
High in protein and fiber, with moderate fat content.
| Calories | 300 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 33 mg |
| Sodium | 500 mg |
| Sugars | 3 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersoupmeal prepmain courseone potfreezer friendlyfamily friendlystovetop
1-Pot Tuscan-Style Beef & Lentil Soup
Minimalist Baker (Minimalist Baker)
6
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
SOUP
such as avocado oil
diced
DIVIDED plus more to taste
minced
omit for less heat
plus more to taste
with salt, add with juices
or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups
or sub fresh to taste
or sub fresh to taste
slightly drained (double amount if making vegan)
or other sturdy green, chopped
FOR SERVING Optional
Equipment
Large pot
Microwave
Saucepan
Instructions
1
Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
1 - 2 Tbsp Neutral Oil such as avocado oil0.5 large White Or Yellow Onion diced0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste6 cloves Garlic minced0.25 tsp Red Pepper Flake omit for less heat
2
Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
1 lb Ground Beef Or Bison 0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
3
Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
3 Tbsp Tomato Paste plus more to taste15 oz Diced Tomatoes with salt, add with juices1 quart Chicken Broth or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups1 Tbsp Dried Basil or sub fresh to taste1 Tbsp Dried Oregano or sub fresh to taste15 oz White Beans Or Lentils slightly drained (double amount if making vegan)0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
4
Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
Red Pepper Flake 3 Tbsp Tomato Paste plus more to taste0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste1 Tbsp Dried Basil or sub fresh to taste
5
Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
4 cups Kale or other sturdy green, chopped0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
6
Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
Freshly Minced Parsley Vegan Parmesan Cheese Red Pepper Flake
7
Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
1 quart Chicken Broth or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups
1-Pot Tuscan-Style Beef & Lentil Soup
Minimalist Baker (Minimalist Baker)
6
servings
0
per serve
0
minutes
A hearty one-pot soup featuring ground beef, lentils or white beans, and kale in a flavorful tomato-herb broth. This Tuscan-inspired comfort food is perfect for chilly days and makes great leftovers.
italian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
SOUP
such as avocado oil
diced
DIVIDED plus more to taste
minced
omit for less heat
plus more to taste
with salt, add with juices
or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups
or sub fresh to taste
or sub fresh to taste
slightly drained (double amount if making vegan)
or other sturdy green, chopped
FOR SERVING Optional
Equipment
Large pot
Microwave
Saucepan
Instructions
1
Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
1 - 2 Tbsp Neutral Oil such as avocado oil0.5 large White Or Yellow Onion diced0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste6 cloves Garlic minced0.25 tsp Red Pepper Flake omit for less heat
2
Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
1 lb Ground Beef Or Bison 0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
3
Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
3 Tbsp Tomato Paste plus more to taste15 oz Diced Tomatoes with salt, add with juices1 quart Chicken Broth or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups1 Tbsp Dried Basil or sub fresh to taste1 Tbsp Dried Oregano or sub fresh to taste15 oz White Beans Or Lentils slightly drained (double amount if making vegan)0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
4
Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
Red Pepper Flake 3 Tbsp Tomato Paste plus more to taste0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste1 Tbsp Dried Basil or sub fresh to taste
5
Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
4 cups Kale or other sturdy green, chopped0.5 tsp Sea Salt And Black Pepper DIVIDED plus more to taste
6
Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
Freshly Minced Parsley Vegan Parmesan Cheese Red Pepper Flake
7
Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
1 quart Chicken Broth or sub beef / sub vegetable broth if vegan / 1 quart = 4 cups
dinnersoupmeal prepmain courseone potfreezer friendlyfamily friendlystovetop
Nutrition
High in protein and fiber, with moderate fat content.
| Calories | 300 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 33 mg |
| Sodium | 500 mg |
| Sugars | 3 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
