Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Approximately 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Ingredients:
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh basil (optional)
Instructions:
- On medium heat, preheat a large pot or Dutch oven with olive oil. Add the lean ground beef and cook until it browns, breaking it apart into small pieces as it cooks (approximately 3-5 minutes).
- Remove the cooked beef from the pot, drain any excess fat, and set it aside.
- In the same pot, add the diced carrots, onion, celery, and minced garlic. Saute the vegetables until they soften, which should take about 4 minutes.
- Add the canned diced tomatoes, tomato sauce, and the cooked beef back to the pot with the sauteed vegetables. Stir to combine everything together.
- Add both the Great Northern and kidney beans to the mixture. Pour in the chicken broth and let it simmer for about 10 minutes.
- Add the ditalini pasta, Italian seasoning, salt, and black pepper. Continue to cook for another 10 minutes or until the pasta is tender.
- Serve the hearty beef and vegetable soup right away, garnishing with a sprinkle of fresh basil or grated Parmesan cheese if desired.
Enjoy this comforting and filling soup as a delicious meal on a chilly day!