Ingredients
Scale
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 cup ditalini pasta
- Salt and pepper to taste
Instructions
- 1. In a large pot over medium heat, brown the ground beef until fully cooked; drain excess fat.
- 2. Add chopped onion, celery, and carrots; sauté for about 5 minutes until softened.
- 3. Stir in minced garlic; cook for an additional minute until fragrant.
- 4. Mix in diced tomatoes, cannellini beans, red kidney beans, beef broth, and tomato paste; stir well.
- 5. Season with oregano, basil, Italian seasoning, salt, and pepper; let simmer for 10 minutes.
- 6. Stir in ditalini pasta; cook until al dente (about 8–10 minutes). Adjust thickness with more broth if needed.
- 7. Taste and adjust seasonings before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg