Ingredients
Scale
- 3 Tbsp olive oil
- 1 lb lean ground beef
- 4 large carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 15 oz cans tomato sauce
- 3 cups vegetable broth
- 1 cup beef broth
- 1 15 oz can diced tomatoes
- 1 15 oz can dark kidney beans (drained and rinsed)
- 1 15 oz can cannellini beans (drained and rinsed)
- 2 tsp balsamic or apple cider vinegar
- 2 medium bay leaves
- 1 Tbsp sugar (optional)
- 2 tsp dry Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 cups cooked ditalini pasta
- Fresh parsley for garnishing
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add lean ground beef and cook until browned, approximately 8-10 minutes. Remove the meat and set aside.
- In the same pot, add diced carrots, celery, onion, and minced garlic; sauté until tender (about 5 minutes).
- Stir in the tomato sauce, vegetable broth, beef broth, diced tomatoes, drained beans, cooked beef, vinegar, bay leaves, Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.
- Remove bay leaves and add cooked ditalini pasta. Stir well and simmer for an additional 10 minutes.
- Serve hot with fresh parsley or grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 55mg