Description
A hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef.
Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup small pasta shapes (e.g., elbow macaroni or ditalini)
- 6 cups beef broth
Instructions
- Brown the ground beef in a skillet with some olive oil until no longer pink.
- Transfer the beef to a crockpot and add the chopped onion, garlic, carrots, celery, crushed tomatoes, diced tomatoes, basil, oregano, bay leaf, salt, and pepper.
- Cook on low for 7-8 hours or high for 3-4 hours.
- 30 minutes before serving, stir in the red kidney beans, cannellini beans, and pasta.
- Continue cooking until the pasta is al dente.
- Discard the bay leaf and serve hot.
Notes
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg