Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 1 pound ground beef
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 5 cloves garlic (minced)
- 3 cups tomato sauce
- 4 cups chicken stock
- 15 ounces fire roasted tomatoes (do not drain)
- 1 tablespoon Italian Seasoning
- 1 cup dry pasta (I use ditalini)
- 15 ounces red kidney beans (drained and rinsed)
- 15 ounces cannellini beans (drained and rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh parsley (chopped finely)
Instructions
- Heat 1 Tbs olive oil in a large dutch oven over medium-high heat. Add the ground beef, stirring occasionally until cooked through. Remove meat from the pot, and drain off the fat.
- Heat the remaining 2 Tbs olive oil in the dutch oven. Add onions, carrots, and celery. Cook until veggies are softened.
- Add garlic to the pot and cook, stirring for about 30 seconds until fragrant.
- Add chicken stock, tomato sauce, fire-roasted tomatoes, Italian seasoning, cooked meat, and ditalini pasta into the dutch oven.
- Bring to a boil. Reduce heat to low and cover with lid. Simmer for about 15 minutes or until vegetables are tender and pasta is cooked.
- Stir in kidney beans and cannellini beans. Cook for an additional few minutes until beans are heated through.
- Season with salt and pepper. Sprinkle chopped parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg