Tuscan White Bean Soup with Meatballs

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Average Rating: 5 | Rated By: 2 users

This white bean soup with meatballs is a classic rustic soup often served in Tuscany. The blend of Italian spices such as paprika, marjoram, rosemary, thyme, and bay leaf deliciously flavour this hearty soup. In addition, the amazing soup broth is soaked up by the tender gluten free meatballs, making this soup unforgettable. Serve as a starter or as a main with crusty gluten-free bread. Enjoy

Ingredients

  • 1 lb. lean ground beef
  • 1 tsp. GF rosemary
  • ½ tsp. GF garlic powder
  • ½ tsp. GF thyme
  • 1 ½ tsp. sea salt, divided
  • 1 Tbsp. extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp. GF paprika
  • 1 tsp. GF marjoram
  • 1 GF bay leaf
  • 2 large tomatoes, roughly chopped
  • 4 cups GF chicken or beef broth
  • 3 cups cooked white beans
  • 2 carrots, diced
  • 2 medium carrots, diced
  • 1 small sweet potato, cut into bite size pieces
  • Topping; fresh parsley and freshly grated Parmesan cheese
  • Instructions

  • In a medium-size bowl combine ground beef, rosemary, garlic powder, thyme and ½ tsp. sea salt. Using your hands roll the beef mixture into small meatballs
  • Heat olive oil over medium heat and add onions. Cook for 3 minutes
  • Increase heat to medium-high and add meatballs. Cook meatballs until all sides are slightly brown, about 5 minutes
  • Add garlic, paprika, marjoram, bay leaf and stir to combine
  • Add tomatoes, broth, white beans, carrots, sweet potato and season with salt. Cover and cook over medium-low heat for 30 minutes
  • To serve, ladle hot soup into bowls and top with parsley and Parmesan cheese


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