Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, heat the olive oil and brown the ground beef for about 3–5 minutes until fully cooked. Drain excess fat.
- Add diced carrots, onion, celery, and minced garlic; sauté for about 4 minutes until softened.
- Stir in the diced tomatoes and tomato sauce until well combined.
- Add Great Northern beans and kidney beans along with chicken broth; mix well and let simmer on low heat for about 10 minutes.
- Stir in ditalini pasta along with Italian seasoning, salt, and pepper; cook for an additional 10 minutes until pasta is tender.
- Serve hot! Garnish with fresh basil or Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Soups
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg