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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot with a lid, heat the oil, two turns of the pan, over medium-high to high. Add the beef and cook, stirring occasionally and breaking up with a spoon, until browned, about 6 minutes. Stir in the potatoes; season with salt and pepper. Finely chop the celery, pepper, onion and garlic and add to the pot. Add the stock, tomatoes, herb bundle and cheese rind; partially cover and bring to a boil over high. Reduce the heat to medium and keep the soup at a low boil until the flavors from the cheese rind and herbs are released, about 10 minutes. Add the green beans and cook until crisp-tender, about 5 minutes more.

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  • Discard the cheese rind and herb bundle. Serve the soup in shallow bowls. Pass the grated cheese at the table.

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