Italian Beef Soup
1 T extra virgin olive oil
1 piece bacon, finely chopped
2 medium onions, minced
1 lb lean ground beef
4 cloves garlic, minced *
4 cups chicken stock
1 (14 oz) can Great Northern Beans, rinsed and drained
1 (14 oz) can diced tomatoes, NOT drained
3 T freshly minced rosemary
1 tsp dried basil
1 tsp oregano
Salt and pepper to taste
Parmigiano reggiano
In stock pot, heat extra virgin olive oil. Stir in bacon and cook until crisp. Add onions and ground beef and cook until pink is gone from meat and onions are translucent. Stir in garlic and cook until you start to smell the garlic fragrance (maybe 1 minute). Stir in stock, beans, tomatoes, basil, oregano, salt and pepper. Let come to a boil and then simmer about 15 minutes. Taste and adjust seasonings as needed. Top each bowl with freshly grated Parmigiano reggiano before serving.
*I have to tell y'all, we are BIG TIME garlic fans in our home. You don't have to use 4 garlic cloves if you don't want to. Please change it to make YOUR family happy. :)