Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 ½ cups chopped sweet onion (or yellow onion)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (24 oz) can tomato sauce
- 3 ½ cups chicken stock (plus more if desired)
- 1 (15 oz) can diced tomatoes
- 1 tbsp brown sugar
- 1 ½ tbsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta (or other short pasta like elbow pasta)
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- Grated Parmesan cheese, for serving
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh basil
Instructions
- Cook the Ground Beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned. Using a slotted spoon, transfer the beef to a large bowl and drain all but 2 tablespoons of fat.
- Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Sauté over medium-high heat until they begin to soften, about 4-5 minutes. Add the minced garlic and sauté for another 1 minute.
- Add the Tomato Paste: Stir in the tomato paste and cook until it deepens in color, about 2-3 minutes.
- Deglaze and Add Liquids: Deglaze the pot by adding ½ cup of water or more chicken stock, scraping up any brown bits from the bottom of the pot. Stir in the chicken stock, tomato sauce, diced tomatoes, brown sugar, Italian seasoning, and the cooked beef. Bring to a boil.
- Simmer the Soup: Reduce the heat to low. Stir in the pasta and beans, and let the soup simmer for 8-10 minutes or until the pasta is al dente. Add more chicken stock to adjust the consistency if desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, basil, and grated Parmesan cheese.
Notes
- Feel free to use other short pasta shapes like elbow macaroni, shells, or small penne.
- If you prefer a vegetarian version, omit the ground beef and substitute with extra beans or plant-based protein.
- This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: undefined
- Method: undefined
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1100mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 40mg
