Ingredients
Scale
- 1 pound ground beef (can substitute with ground turkey or chicken)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium onion, chopped (or shallots for a milder flavor)
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth (can substitute with vegetable broth)
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or small shells)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Brown the ground beef in a large pot over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic to the pot. Cook until vegetables are softened.
- Stir in the diced tomatoes, beans, beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 30 minutes to allow flavors to meld.
- Add pasta and cook according to package instructions until al dente.
- Serve hot with grated Parmesan cheese on top.
Notes
For a richer flavor, use freshly made beef broth instead of store-bought. Experiment with different beans or spices for varying textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pasta, beans, comfort food, dinner, family meal