Directions

1. Chop onion and garlic. Peel and chop carrots, and chop celery. Set carrots and celery aside.
2. Saute beef and onion in a Dutch oven over medium-high heat, stirring frequently to break up meat, until beef is cooked through and onion is translucent, 6 minutes. Add tomato paste, garlic, and Italian seasoning and cook, stirring constantly, until fragrant, 45 seconds. (Pro Tip: Use lean ground beef so the soup won't be greasy.)
3. Add broth, tomatoes, carrots, and celery to pot. Rinse and drain cannellini beans and stir them into pot. Bring soup to a simmer over high heat, cover, reduce heat to low, and simmer until vegetables are tender, 15 minutes. Meanwhile, prepare chard.