Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb ground beef (or ½ lb ground beef + ½ lb Italian sausage)
- 1 large onion, diced
- 3 stalks celery, sliced
- 1–2 cups carrots, sliced or diced
- 3 cloves garlic, crushed
- 1 can (15 oz) diced tomatoes
- 3 cans (8 oz each) tomato sauce
- 4 cups beef or chicken broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) Great Northern or cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add ground beef and cook until browned.
- Stir in onions, celery, and carrots; cook for about 5 minutes.
- Add crushed garlic; cook for an additional minute.
- Mix in dried basil, Italian seasoning, brown sugar, and red pepper flakes.
- Pour in diced tomatoes, tomato sauce, and broth; bring to a boil.
- Add kidney beans; continue boiling.
- Stir in ditalini pasta and cook until al dente (about 8-10 minutes).
- Adjust consistency with water if needed; serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg