• Sauté the vegetables

  Heat the olive oil and butter in a large soup pot. Add the onion, celery, carrots, garlic, and a pinch of salt. Sauté 7–10 minutes until softened.

  Add the beef and seasonings

  Add the ground beef along with the kosher salt, mixed pepper, and Italian seasoning. Cook while breaking up the beef, allowing the spices to toast and bloom in the fat.

  Build the broth

  Add the Pomi chopped tomatoes and beef stock, stirring to combine.

  Add the beans

  Add half the cannellini beans whole. Smash the remaining half and stir into the soup to naturally thicken the broth.

  Flavor the pot

  Add Worcestershire, hot sauce, and balsamic vinegar.

  Cook the orzo

  Bring the soup to a gentle boil. Add the orzo and cook according to package directions, stirring occasionally so it doesn’t stick.

  Note: If using unbleached or unenriched orzo, it may take a couple extra minutes to fully cook.

  Finish with spinach

  Stir in the chopped spinach and let it wilt into the soup. Taste and adjust seasoning as needed.

  Add Parmesan (optional)

  Stir grated Parmesan directly into the pot or use as a garnish when serving.

  Serve

  Ladle into bowls and enjoy warm.

Notes

• Smashing half the beans gives the soup a creamy texture without dairy.

  Add a splash of extra stock when reheating if the orzo thickens the soup.

  Parmesan adds great depth whether stirred in or sprinkled on top.