Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups beef broth
- 1 cup small pasta (like ditalini or elbow)
- 1–2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add chopped onion, minced garlic, diced carrots, and diced celery; sauté for 5-7 minutes until tender.
- Stir in cannellini beans, kidney beans, and diced tomatoes with their juices.
- Pour in the beef broth and mix well.
- Season with Italian seasoning, salt, and black pepper; stir to combine.
- Bring to a boil; then reduce heat and simmer for 10-15 minutes.
- Add small pasta; simmer until al dente (about 8-10 minutes).
- Adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg