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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a 4-quart Dutch oven over medium-high heat. Add beef; cook until browned, stirring occasionally. Remove from the pot with a slotted spoon.
Add mushrooms, onion and garlic to the pot. Cook and stir for 6 minutes or until tender and mushrooms are browned. Add vinegar and stir to scrape up browned bits on the bottom of the pan.
Add broth, undrained tomatoes, wine (if using), Italian seasoning, fennel seed and pepper. Bring to a boil. Add beef, escarole (or kale), green beans and bell pepper. Reduce heat and simmer, covered, for about 15 minutes or until vegetables and beef are tender. To serve, ladle soup into bowls.