Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups beef broth
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the minced garlic; cook for an additional 30 seconds. Add the ground beef; cook until browned, then drain excess fat.
- Mix in crushed tomatoes and beef broth. Add red kidney beans, cannellini beans, Italian seasoning, salt, and black pepper.
- Bring to a gentle boil; reduce heat and let it simmer for about 15 minutes.
- Cook ditalini pasta separately according to package directions until al dente; drain.
- Just before serving, stir cooked pasta into the soup to keep it from becoming soggy. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg