• 1 pound lean ground beef
• ½ cup diced onion
• ½ cup thinly sliced celery
• 1 clove garlic, minced
• 1 can (15.5 ounces) diced tomatoes
• 2 cans (14.5 ounces each) reduced-sodium beef broth
• 1 cup thinly sliced carrot
• 1 teaspoon Italian herb seasoning
• 1 can (14.5 ounces) cannellini beans, rinsed and drained
• Shredded Asiago cheese

Heat large saucepan over medium-high heat. Crumble ground beef into pan.

 

Add onion, celery, and garlic; cook stirring occasionally until meat is browned, about 5 to 6 minutes. Drain off any fat.

 

Add tomatoes with their juice, broth, carrot, and seasoning; bring to a boil.

 

Reduce heat and simmer stirring occasionally until vegetables are tender, about 10 minutes.

 

Stir in beans; cook until heated through, about 2 minutes.

 

Ladle into serving bowls. Sprinkle Asiago over tops.

Servings: 6
Serving Size: Per Serving without cheese

Per Serving
Calories: 223
Cholesterol: 44 mg
Fat: 10 g
Sodium: 489 mg
Carbohydrates: 14 g
Protein: 20 g
Fiber:
Saturated Fat: 4 g