Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 lb (225 g) ground beef
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (28 oz or 800 g) crushed tomatoes
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 can (15 oz or 425 g) cannellini beans, drained and rinsed
- 1 cup (about 100 g) ditalini pasta
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare the vegetables by dicing onions, celery, and carrots, and mincing the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, celery, and carrots until softened (about 5–7 minutes). Add minced garlic and cook for another minute until fragrant.
- Add ground beef to the pot, breaking it up as it cooks until browned (about 5–7 minutes). Drain excess fat if necessary.
- Stir in crushed tomatoes along with kidney beans and cannellini beans until well combined.
- Pour in about 4 cups of water or beef broth and bring to a boil, then reduce heat to simmer for 20 minutes.
- Add ditalini pasta and cook for an additional 10–12 minutes until al dente.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 50mg