Ingredients
Scale
- 1 1/2 pounds Ground Beef
- 2 teaspoons All Purpose Seasoning (divided)
- 1 Onion (Large, diced)
- 4 cloves Garlic (minced)
- 3 Carrots (diced)
- 3 stalks Celery (diced)
- 1 tablespoon Italian Seasoning
- 1 Bay Leaf
- 1/2 teaspoon Crushed Red Pepper
- 15 ounces Cannelini Beans
- 15 ounces Kidney Beans
- 14.5 ounces Diced Tomatoes
- 4 cups Chicken Broth
- 1/4 teaspoon Salt and Pepper
- 1 pound Ditalini Pasta (cooked)
Instructions
- Brown 1.5 pounds of ground beef in a large Dutch oven over medium-high heat with one teaspoon of all-purpose seasoning until fully cooked.
- Remove the beef and drain excess fat, leaving about one tablespoon in the pot. Add diced onion, carrots, and celery; cook for 5–8 minutes until softened.
- Stir in minced garlic (4 cloves), Italian seasoning (1 tablespoon), crushed red pepper (1/2 teaspoon), and a bay leaf; sauté for another minute.
- Return the ground beef to the pot along with 15 ounces each of cannelini and kidney beans, 14.5 ounces of diced tomatoes with liquid, and 4 cups of chicken broth. Mix well.
- Cover and simmer on low heat for 20 minutes to meld flavors.
- Adjust seasoning with salt and pepper if needed before serving over one cup of cooked ditalini pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg