Description
A warming and hearty soup perfect for cold days, packed with beans and vegetables.
Ingredients
Scale
- 2 tablespoons olive oil (or vegetable oil)
- 1 1/2 lbs lean ground beef
- 3 large carrots – diced
- 5 celery stalks – diced
- 1/2 large sweet onion – diced
- 1 28 oz can of crushed tomatoes
- 1 30 oz beef broth (or chicken broth)
- 2 leaves Bay (optional)
- 1 1/2 teaspoon dried oregano
- 2 teaspoon basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 15 oz can cannelloni beans (drain then rinse)
- 1 15 oz can red kidney beans (drain then rinse)
- 1 cup ditalini pasta – uncooked
- optional veggies: green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
- Adding salt and ground pepper is optional
Instructions
- Add oil to heavy pot or dutch oven and brown ground beef.
- Add all ingredients except beans and pasta.
- Bring to an easy boil then turn down to simmer (usually medium heat) and cook for approx. 1/2 hour, stir occasionally.
- Add beans and pasta. Cook until pasta is al dente, approx. 10 minutes.
- Remove bay leaves before serving or freezing.
- Serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper if desired. If handy, add some fresh parsley as a garnish for color.
- Serve with fresh crusty rolls.
Notes
- This recipe can be customized with various veggies according to your preference or what you have on hand.
- Using canned beans may reduce the need for additional salt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg