Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 1 (15 oz) can diced tomatoes
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water
- 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 tablespoons fresh parsley, minced
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Salt and freshly ground black pepper, to taste
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat and transfer the beef to a plate.
- Add the remaining tablespoon of olive oil to the same pot. Stir in the onion, carrots, and celery. Sauté for about 6 minutes until soft. Add garlic and cook for an additional minute.
- Stir in tomato sauce, diced tomatoes, chicken broth, water, sugar, and all dried herbs. Return beef to the pot. Season with salt and pepper. Bring to a boil; then reduce heat to medium-low and simmer covered for 15–20 minutes.
- While the soup simmers, cook ditalini in a separate pot until just shy of al dente. Drain and set aside.
- Add cooked pasta, kidney beans, and great Northern beans to the soup. Stir well and simmer for an additional 2 minutes. Adjust consistency with extra water if desired.
- Stir in minced parsley before ladling soup into bowls. Top with grated Romano or Parmesan cheese. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg