Ingredients
Scale
- 1 1/2 pounds Ground Beef
- 1 Large Onion (diced)
- 4 cloves Garlic (minced)
- 3 Carrots (diced)
- 3 stalks Celery (diced)
- 15 ounces Cannellini Beans
- 15 ounces Kidney Beans
- 14.5 ounces Diced Tomatoes
- 4 cups Chicken Broth
- 1 pound Ditalini Pasta (cooked)
Instructions
- In a large Dutch oven, brown the ground beef over medium-high heat; drain excess fat.
- Add onion, carrots, and celery; cook until softened.
- Stir in garlic, Italian seasoning, crushed red pepper, and bay leaf; sauté until fragrant.
- Return the beef to the pot along with diced tomatoes, beans, and chicken broth; mix well.
- Simmer for about 20 minutes. Adjust seasoning if needed.
- In serving bowls, place cooked ditalini pasta and ladle hot soup over it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg