Ingredients
Scale
- 3 Tbsp olive oil
- 1 lb lean ground beef
- 4 large carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 15 oz cans tomato sauce
- 3 cups vegetable broth
- 1 cup beef broth
- 1 15 oz can diced tomatoes
- 1 15 oz can dark kidney beans (drained and rinsed)
- 1 15 oz can cannellini beans (drained and rinsed)
- 2 cups cooked ditalini pasta
- Fresh parsley for garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook until browned, about 8-10 minutes. Remove beef with a slotted spoon, leaving drippings.
- In the same pot, add carrots, celery, onion, and garlic. Sauté until softened, about 5-7 minutes.
- Stir in tomato sauce, vegetable broth, beef broth, diced tomatoes, kidney beans, cannellini beans, reserved beef, vinegar, bay leaves, sugar (if using), Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.
- Remove bay leaves and stir in cooked ditalini pasta. Let simmer on low for an additional 10 minutes.
- Ladle into bowls and garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 60mg