Description
A hearty and comforting Italian soup made with pasta and beans, perfect for chilly days.
Ingredients
- Olive oil: 2 tablespoons
- Ground beef: 1/2 lb (225 g)
- Onion: 1 medium, diced
- Celery: 1 stalk, diced
- Carrots: 2 medium, diced
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 can (28 oz or 800 g)
- Kidney beans: 1 can (15 oz or 425 g), drained and rinsed
- Cannellini beans: 1 can (15 oz or 425 g), drained and rinsed
- Ditalini pasta: 1 cup (about 100 g)
- Italian seasoning: 1 tablespoon
- Salt: to taste
- Pepper: to taste
- Fresh parsley or basil: for garnish (optional)
Instructions
- Prepare the vegetables by dicing the onion, celery, and carrots, and mincing the garlic.
- Heat olive oil in a large pot over medium heat, then sauté the diced onion, celery, and carrots for 5-7 minutes until softened.
- Add minced garlic and cook for another minute.
- Add ground beef, breaking it up as it cooks, and brown for about 5-7 minutes. Drain excess fat if necessary.
- Stir in crushed tomatoes, kidney beans, and cannellini beans, mixing well.
- Pour in about 4 cups of water or beef broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Add ditalini pasta and cook for an additional 10-12 minutes until al dente.
- Adjust seasoning with salt and pepper, then serve garnished with fresh parsley or basil.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasonings to your taste, adding red pepper flakes for heat if desired.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze for up to three months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Pasta e Fagioli, Olive Garden, Italian soup, comfort food