Ingredients
Scale
- 2 Tbsp olive oil (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic (minced)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until fully browned.
- Drain any excess fat from the beef and set aside. In the same pot, heat another Tbsp of olive oil. Add onions, carrots, and celery; sauté over medium-high heat until tender, about six minutes. Add garlic and sauté for an additional minute.
- Add chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid and let simmer for about 15–20 minutes until vegetables are soft.
- While the soup simmers, prepare ditalini pasta according to package directions until al dente.
- Add cooked pasta to the soup along with drained kidney beans and great northern beans. If needed, thin with additional broth or water.
- Allow everything to cook together for one more minute. Stir in parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg