Description
This wonderfully hearty soup has it all. Protein from ground beef. Veggies from onions, carrots, and celery. Complex carbs from red kidney beans and cannellini beans.
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped finely
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8oz) cans tomato sauce
- 2 (14.5oz) can beef broth
- 1 (14.5oz) can petite diced tomatoes
- 1/2 cup of water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15oz) can dark red kidney beans, drained and rinsed
- 1 (15oz) can cannellini beans, drained and rinsed
- Parmesan cheese, freshly grated for serving
- Salt and Pepper to taste
Instructions
- Step: In a large pot over medium heat, cook ground beef until no pink is showing
- Step: Once the beef is cooked, add onions, carrots, celery, and garlic
- Step: Next, Add tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt and pepper
- Step: Bring this to a boil and let simmer for 5-6 minutes. Add the ditalini pasta and cook for 10 minutes more or until the vegetables and pasta are cooked
- Step: Stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.
- Step: Make sure everything is well combined and beans are hot. Serve with grated Parmesan cheese.
Notes
If using black beans as a substitute for red kidney beans, the soup will have a darker color. This soup can be frozen in a freezer bag; thaw and simmer for 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 283 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Pasta e Fagioli, Olive Garden copycat, hearty soup, beef and bean soup