Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings
A big thanks to my sister, Anna, for sharing this recipe with me. Now, allow me to share it with you as well. This simple dish is what I just need today. I am sure that you are going to love it. Enjoy!
Ingredients:
1 lb. lean ground beef
1 c diced carrots (about 2 medium)
1 c diced celery (about 3 stalks
1/2 c water, then more as desired
1 (15 oz) can diced tomatoes
1 (15 oz) can dark red kidney beans, drained and rinsed
3 (8 oz) cans tomato sauce
1 1/2 c chopped yellow onion
3 cloves garlic, minced (1 Tbsp)
2 tablespoons olive oil, divided
2 14.5 oz cans low-sodium chicken broth
2 teaspoons granulated sugar
1 c dry ditalini pasta
1/2 teaspoon dried marjoram
1 (15 oz) can great northern beans, drained and rinsed
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
3 tablespoons minced fresh parsley
Finely shredded Romano or Parmesan cheese, for serving
Salt and freshly ground black pepper
Directions:
Put a large pot on the stove and turn the heat to medium-high.
Add one tablespoon of olive oil and allow it to become hot.
Add the ground beef, then cook until crumbly and brown. Remove from the pot onto a clean plate. Discard any excess grease from the pot.
Add 1 tbsp of olive oil and allow it to become hot.
Add the carrots, celery, and onions. Sauté until soft.
Add the garlic and sauté until aromatic.
Add the tomato sauce, chicken broth, tomatoes, sugar, water, thyme, marjoram, oregano, basil, and the browned beef. Stir until well mixed, then sprinkle salt and pepper to season.
Allow the mixture to boil. Cover and simmer for about 20 minutes.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add the al dente pasta into the pot with the soup as well as the beans. Stir until well combined. Add more water if necessary.
Cook for another minute, then add the parsley and stir until well combined.
Garnish each serving with a generous amount of grated Parmesan cheese.
Serve hot and enjoy!
Nutrition Facts:
Calories 540 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 4g25% | Cholesterol 49mg16% | Sodium 718mg31% | Potassium 1616mg46% | Carbohydrates 70g23% | Fiber 13g54% | Sugar 12g13% | Protein 35g70% | Vitamin A 4375IU88% | Vitamin C 24mg29% | Calcium 150mg15% | Iron 8mg44%
Ingredients
- 1 lb. lean ground beef
- 1 c diced carrots (about 2 medium)
- 1 c diced celery (about 3 stalks
- 1/2 c water, then more as desired
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 3 (8 oz) cans tomato sauce
- 1 1/2 c chopped yellow onion
- 3 cloves garlic, minced (1 Tbsp)
- 2 tablespoons olive oil, divided
- 2 14.5 oz cans low-sodium chicken broth
- 2 teaspoons granulated sugar
- 1 c dry ditalini pasta
- 1/2 teaspoon dried marjoram
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3 tablespoons minced fresh parsley
- Finely shredded Romano or Parmesan cheese, for serving
- Salt and freshly ground black pepper
Instructions
Put a large pot on the stove and turn the heat to medium-high.
Add one tablespoon of olive oil and allow it to become hot.
Add the ground beef, then cook until crumbly and brown. Remove from the pot onto a clean plate. Discard any excess grease from the pot.
Add 1 tbsp of olive oil and allow it to become hot.
Add the carrots, celery, and onions. Sauté until soft.
Add the garlic and sauté until aromatic.
Add the tomato sauce, chicken broth, tomatoes, sugar, water, thyme, marjoram, oregano, basil, and the browned beef. Stir until well mixed, then sprinkle salt and pepper to season.
Allow the mixture to boil. Cover and simmer for about 20 minutes.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add the al dente pasta into the pot with the soup as well as the beans. Stir until well combined. Add more water if necessary.
Cook for another minute, then add the parsley and stir until well combined.
Garnish each serving with a generous amount of grated Parmesan cheese.
Serve hot and enjoy!
Notes
Nutrition Facts: Calories 540 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 4g25% | Cholesterol 49mg16% | Sodium 718mg31% | Potassium 1616mg46% | Carbohydrates 70g23% | Fiber 13g54% | Sugar 12g13% | Protein 35g70% | Vitamin A 4375IU88% | Vitamin C 24mg29% | Calcium 150mg15% | Iron 8mg44%
