Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14 oz)
- 1 can crushed tomatoes (14 oz)
- 4 cups chicken broth
- 1 can red kidney beans (14 oz, drained)
- 1 can cannellini beans (14 oz, drained)
- 3/4 cup uncooked ditalini pasta
Instructions
- In a soup pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat if necessary.
- Add the chopped onion, celery, carrots, and minced garlic; sauté for about 8–10 minutes until tender.
- Stir in diced tomatoes, crushed tomatoes, drained beans, chicken broth, vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.
- Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar.
- Add uncooked ditalini pasta and continue to simmer until tender (about 15–20 minutes).
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 70mg