Description
Bring the restaurant-quality comfort of Olive Garden home with this hearty, rustic soup. A perfect blend of savory ground beef, protein-packed kidney and cannellini beans, and tender ditalini pasta, all simmered in a vibrant, herb-infused tomato broth. It is a simple, one-pot meal that provides warmth on chilly days and makes excellent leftovers for busy weeknights.
Ingredients
1 tbsp olive oil
1 lb lean ground beef
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 bay leaf
4 cups low-sodium beef broth
1 (14.5 oz) can diced tomatoes with juices
1 (8 oz) can tomato sauce
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup ditalini pasta, uncooked
1 tsp kosher salt
1/2 tsp black pepper
Optional: 1 Parmesan rind
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat if necessary.
Add the onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic, oregano, basil, thyme, and bay leaf; cook for 1 minute until fragrant.
Pour in the beef broth, diced tomatoes with their juices, and tomato sauce.
Add the kidney beans, cannellini beans, salt, and pepper; bring to a simmer.
Add the ditalini pasta and cook for 8-10 minutes, or until the pasta is tender.
Remove the bay leaf and Parmesan rind before serving.
Notes
Add the pasta directly to the soup if serving immediately. If you plan to store the soup, cook the pasta separately and add it to individual bowls to prevent it from soaking up too much broth and becoming mushy. Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg