Description
A heartwarming Italian soup filled with hearty beans, savory vegetables, and tender pasta, perfect for family dinners.
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 crushed tomatoes (28 oz or 800 g)
- 1 can kidney beans (15 oz or 425 g), drained and rinsed
- 1 can cannellini beans (15 oz or 425 g), drained and rinsed
- 1 cup ditalini pasta (about 100 g)
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Dice the onion, celery, and carrots; mince the garlic.
- Sauté the diced onion, celery, and carrots in olive oil for 5-7 minutes until softened.
- Add the minced garlic and cook for another minute. Then, stir in the ground beef and cook until browned, about 5-7 minutes.
- Mix in the crushed tomatoes, kidney beans, and cannellini beans. Pour in about 4 cups of water or beef broth and bring to a boil.
- Reduce the heat to simmer for 20 minutes, then add the ditalini pasta and cook for an additional 10-12 minutes until the pasta is al dente.
- Season with salt and pepper to taste, and serve hot with optional fresh parsley or basil garnish.
Notes
This dish is easily customizable; add more vegetables or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg