Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 lb ground beef
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Begin by dicing the onion, celery, and carrots. Mince the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, celery, and carrots for 5-7 minutes until softened.
- Add minced garlic and sauté for another minute until fragrant.
- Brown the ground beef in the pot, breaking it up as it cooks for about 5-7 minutes. Drain excess fat if necessary.
- Stir in crushed tomatoes, kidney beans, and cannellini beans until well combined.
- Pour in 4 cups of water or beef broth; bring to a boil. Reduce heat and simmer for 20 minutes.
- Add ditalini pasta to the soup and cook for an additional 10-12 minutes until al dente.
- Adjust seasoning with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg