Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini)
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add ground beef and cook until browned; break apart with a spoon.
- Stir in onion, garlic, carrot, and celery; cook until softened (about 5 minutes).
- Add diced tomatoes, cannellini beans, and kidney beans; mix well.
- Pour in beef broth; stir to combine.
- Sprinkle oregano and basil; season with salt and pepper to taste.
- Bring to a boil then reduce heat to low; let it simmer for 15-20 minutes.
- In the last 10 minutes of cooking, add small pasta until tender.
- Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 60mg