Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 (15 oz) can diced tomatoes (undrained)
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can great northern or cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 3 cups beef broth
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: Fresh parsley or Parmesan for garnish
Instructions
- Brown the beef: In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed.
- Sauté the veggies: Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
- Build the soup base: Stir in diced tomatoes, tomato sauce, beans, beef broth, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Cook pasta separately: In a small pot, cook ditalini pasta according to package instructions. Drain and set aside.
- Combine u0026 serve: Stir pasta into soup just before serving. (Or keep it separate to avoid soggy noodles in leftovers.)
- Garnish u0026 enjoy: Top with chopped parsley or shredded Parmesan, if desired.