Ingredients
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1 lb ground beef
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1 small yellow onion, diced
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2 medium carrots, diced
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3 ribs celery, diced
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2 cloves garlic, minced
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29 oz diced tomatoes (with liquid, 2 cans)
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15 oz dark red kidney beans, drained and rinsed
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15 oz cannellini beans, drained and rinsed
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15 oz tomato sauce
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1 cup beef broth
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1 tsp dried basil
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1 tsp dried oregano
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1 tsp salt
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1 tsp pepper
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1 tsp sugar
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8 oz Ditalini pasta
Instructions
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Heat a 5.5-quart Dutch oven over medium heat. Add the ground beef and brown it for about 7 minutes while breaking it apart so it cooks evenly.
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After the beef has browned, drain off most of the grease, leaving a small amount for flavor. Add the diced onion, diced carrots, and diced celery. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the minced garlic and sauté for 1–2 minutes, stirring to prevent burning.
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Add the diced tomatoes with liquid, kidney beans, cannellini beans, tomato sauce, beef broth, dried basil, dried oregano, salt, pepper, and sugar. Stir to combine everything well.
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Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
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While the soup simmers, cook the Ditalini pasta in a separate pot according to package instructions. Drain the pasta once fully cooked.
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Add the drained pasta to the soup just before serving and stir to distribute evenly.
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Serve warm, optionally topped with basil or parmesan.
Notes
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Cook pasta separately to prevent it from becoming overly soft.
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Adjust broth to make the soup thicker or thinner.
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Keep pasta separate if storing for meal prep to maintain texture.
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This recipe freezes well when stored without pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes