- 1 pound ground beef
- 1 tablespoon neutral oil
- 1 medium yellow onion, peeled and diced
- 1 red bell peppers, trimmed, seeded, and diced
- 5 cups low-sodium chicken stock
- 1 navel orange
- 1 15- ounce can cannellini beans, drained and rinsed
- 1 bunch Lacinato kale, stemmed and chopped
- ½ cup fresh parsley, roughly chopped
- 1 teaspoon dry thyme
- 1 teaspoon dry chives
- Crushed red pepper to taste
- Salt and pepper to taste
- Drizzle of extra virgin olive oil optional, for garnish
Prepare the vegetables:
Add the diced onion and diced peppers in the pot over medium high. Cook, stirring regularly, until softened and beginning to brown all over, about 5 minutes. Season with salt and pepper.
Prepare the soup:
Pour in 5 cups chicken stock and add the orange peel and orange juice. Scrape up any browned bits stuck to the bottom. Bring to a boil. And reduce heat and simmer.
Next, add cooked beef and the rinsed cannellini beans. Season with dry thyme, dry chives, and a sprinkle of crushed red pepper. Season with salt and pepper. Cook for 10-15 minutes to allow the flavors to meld.
Add chopped kale and roughly chopped fresh parsley and cook until wilted but bright green, about 3-5 minutes. Turn off heat.
Calories: 400kcal | Carbohydrates: 24g | Protein: 27g | Fat: 23g | Sodium: 327mg | Fiber: 7g | Sugar: 4g | Vitamin C: 72mg