Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 (15 oz) can diced tomatoes (undrained)
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 cups beef broth
- Ditalini pasta
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add chopped onion, garlic, carrots, and celery; sauté for about 5–7 minutes until softened.
- Stir in diced tomatoes, tomato sauce, kidney beans, great northern beans, beef broth, and seasonings. Bring to a boil; reduce heat and let simmer uncovered for 20–25 minutes.
- Meanwhile, cook ditalini pasta in a separate pot according to package instructions; drain and set aside.
- Just before serving, stir the cooked pasta into the soup or keep it separate to prevent sogginess in leftovers.
- Garnish with fresh parsley or Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg