-
Prep time
5 minutes
-
Cook time
15 minutes
-
Serves
8
Author Notes
A delicious, classic Italian soup consisting of pasta, beans, vegetables, tomatoes, and broth. It's a one pot wonder, and is fast and easy to make. —Dash of Amy
Ingredients
-
2 tablespoons
olive oil
-
1 pound
ground beef
-
1 cup
onion, finely chopped
-
1
celery stalk, finely chopped
-
3
carrots, shredded
-
2
garlic cloves, minced
-
32 ounces
beef broth
-
1
can tomato sauce
-
1
can seasoned diced tomatoes
-
1 cup
small pasta (I used mini shells)
-
1
can pinto beans, drained & rinsed
-
1
can white beans, drained & rinsed
-
1/3 cup
fresh parsley finely chopped
-
fresh Parmesan cheese
-
2 1/2 teaspoons
salt
-
1/2 teaspoon
black pepper
-
1 teaspoon
basil
-
3/4 teaspoon
oregano
Directions
-
Heat a large stock pot over medium heat, add 1 tbsp olive oil and ground beef. Add 1/2 tsp salt and 1/4 tsp pepper. Cook 4-5 minutes, stirring often until no longer pink. Transfer to a bowl.
-
In the same pan add another tbsp olive oil and onions, celery, and carrots, cook 2 minutes, then add garlic, cook another 2-3 minutes until veggies are soft.
-
Add beef broth, tomatoes, and seasonings (2 tsp salt), turn heat on high and bring to a boil.
-
Once boiling add the pasta, reduce heat while maintaining a light boil, and cook about 4 minutes.
-
Add the beans and fresh parsley, cook another 4-5 minutes watching that the pasta does not overcook.
-
Once pasta is cooked, serve the soup and top with fresh Parmesan cheese.
See what other Food52ers are saying.