Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 whole carrots (diced)
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
- 6–8 cups low-sodium beef broth
- 1 can cannellini beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed)
- 1 can red kidney beans (drained and rinsed)
- 8 ounces tomato sauce
- 1 can crushed tomatoes (28 ounces)
- 3/4 cup dried orzo pasta
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon thyme
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 whole bay leaves
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef and brown it while breaking it into crumbles. Drain excess fat.
- Sauté diced onions, carrots, celery for about 3–4 minutes until tender. Stir in minced garlic and cook for another minute.
- Pour in beef broth, tomato sauce, all beans, seasonings, and crushed tomatoes; stir well. Bring to a boil then reduce heat to medium-low. Cover and simmer for 25–30 minutes until veggies are fork-tender.
- Add uncooked orzo pasta and cook for an additional 8–10 minutes until al dente.
- Serve hot garnished with optional toppings like grated cheese or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg