Description
A hearty and comforting Italian soup made with ground beef, beans, pasta, and vegetables, slow cooked to perfection.
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium carrots (peeled and diced)
- 3 medium celery stalks (diced)
- 1 medium onion (diced)
- 28 ounces crushed tomatoes
- 32 ounces beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces white cannellini beans (drained and rinsed)
- 15 ounces dark red kidney beans (drained and rinsed)
- 1 cup ditalini pasta
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no longer pink.
- To a 6 quart slow cooker, add the cooked ground beef, carrots, celery, onion, tomatoes, beef broth, Italian seasoning, salt & pepper, cannellini beans, and kidney beans.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- 30 minutes before the cook time is up, stir in the uncooked pasta. Cover and cook for 30 minutes or until the pasta is tender.
- Taste and adjust seasoning, if needed.
- Serve in bowls topped with parmesan cheese.
Notes
For extra flavor, garnish with fresh parsley or basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 898 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 0 mg
