Ingredients
Scale
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Brown the ground beef until fully cooked.
- Drain excess fat, then sauté chopped onions, carrots, and celery in the same pot with another Tbsp of olive oil until tender. Add garlic and cook for an additional minute.
- Stir in chicken broth, tomato sauce, water, diced tomatoes, sugar, herbs, and cooked beef. Season with salt and pepper.
- Bring to a boil; reduce heat and simmer for 15-20 minutes until vegetables are soft.
- Cook ditalini pasta separately until al dente; then add to the soup with the drained beans.
- Allow to heat through for one minute before serving with fresh parsley on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 55mg