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Prep time
5 minutes
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Cook time
15 minutes
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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
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Ingredients
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2 tablespoons
olive oil
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1 pound
ground beef
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1 cup
onion, finely chopped
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1
celery stalk, finely chopped
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3
carrots, shredded
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2
garlic cloves, minced
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32 ounces
beef broth
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1
can tomato sauce
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1
can seasoned diced tomatoes
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1 cup
small pasta (I used mini shells)
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1
can pinto beans, drained & rinsed
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1
can white beans, drained & rinsed
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1/3 cup
fresh parsley finely chopped
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fresh Parmesan cheese
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2 1/2 teaspoons
salt
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1/2 teaspoon
black pepper
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1 teaspoon
basil
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3/4 teaspoon
oregano
Directions
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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.
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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.
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Add beef broth, tomatoes, and seasonings (2 tsp salt), turn heat on high and bring to a boil.
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Once boiling add the pasta, reduce heat while maintaining a light boil, and cook about 4 minutes.
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Add the beans and fresh parsley, cook another 4-5 minutes watching that the pasta does not overcook.
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Once pasta is cooked, serve the soup and top with fresh Parmesan cheese.
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