A hearty Italian-inspired soup made with lean ground beef, vegetables, tomatoes, ditalini pasta, kidney beans, cannellini beans, and Italian herbs.
1 pound lean ground beef
1 yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cans (8 ounces each) tomato sauce
2 cans (14.5 ounces each) beef broth
1/2 cup water
1 can (14.5 ounces) petite diced tomatoes
2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
8 ounces dry ditalini pasta
1 can (15 ounces) dark red kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
Grated or shredded Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Salt and black pepper, to taste
1. Brown the ground beef in a large pot over medium heat.
2. Add onion, carrots, and celery; cook about 6 minutes until softened.
3. Add garlic and cook for 1 minute.
4. Add tomato sauce, beef broth, water, tomatoes, sugar, basil, and oregano.
5. Bring to a boil, cover, and reduce heat to medium-low.
6. Simmer for 10 minutes.
7. Stir in dry ditalini and cook about 10 minutes, until al dente.
8. Stir in kidney beans, cannellini beans, salt, and pepper.
9. Add water if a thinner consistency is desired.
10. Cook until the beans are heated through.
11. Serve topped with Parmesan and fresh parsley.
Adjust the amount of water according to your preferred soup consistency.
The pasta will continue absorbing broth as the soup sits.
Refrigerate leftovers within 2 hours and use within 3 to 4 days.
Reheat leftovers to 165°F.
Find it online: https://elitesrecipes.com/copycat-olive-garden-pasta-e-fagioli/