Description

This Hearty Beef Macaroni Soup with White Beans & Spinach is a flavorful and nutritious one-pot meal combining lean ground beef, tender elbow macaroni, creamy white beans, and fresh spinach. Perfectly seasoned with Italian herbs and simmered in savory beef broth and crushed tomatoes, this comforting soup is ideal for a wholesome weeknight dinner that warms the soul and satisfies hunger.

Ingredients

Scale

Meat 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 Tomatoes

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

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Instructions

Brown the Beef: First things first, grab a large Dutch oven or a heavy-bottomed pot and set it over medium-high heat. Add a drizzle of olive oil, then toss in the ground beef. Break it up with a spoon and cook until it’s nicely browned all over. Once cooked, carefully drain off any excess fat.
Sauté the Aromatics: With the beef set aside, add a little more olive oil to the pot if needed. Then, add the chopped onion, carrots, and celery. Let these cook, stirring occasionally, for about 5-7 minutes, until they’ve softened up beautifully. Stir in the minced garlic and cook for just another minute until it’s fragrant.
Build the Flavor Base: Bring back the browned beef to the pot. Stir in the tomato paste, letting it cook for a minute or two with the vegetables to deepen its flavor. Pour in the crushed tomatoes and the beef broth, along with the Italian seasoning, bay leaf, salt, and black pepper. Stir everything to combine.
Simmer and Introduce Beans: Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. After simmering, stir in the drained and rinsed white beans and let them heat through for another 5 minutes.
Cook the Macaroni: Add the dry elbow macaroni directly to the simmering soup. Stir frequently to prevent sticking and cook according to the package directions for al dente pasta, usually around 7-10 minutes.
Wilt the Spinach and Serve: Add the fresh spinach to the pot, pushing it down into the hot soup. Stir gently until the spinach has completely wilted, which usually takes a minute or two. Remove the bay leaf, taste the soup, and adjust any seasonings if needed.

Notes

Use lean ground beef to reduce excess fat in the soup.
Low-sodium beef broth helps control the salt levels; adjust seasoning at the end.
Be sure to stir the macaroni frequently to prevent sticking and achieve the perfect al dente texture.
For a spicier version, add the pinch of red pepper flakes as suggested.
Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.