Italian · Dinner
Bean and Pasta Soup
Beef and bean pasta soup builds a tomato broth from browned ground beef, cannellini beans, and ditalini pasta, finished with parmesan. Extra beans and doubled beef push the protein past a typical minestrone while keeping the classic Italian spoon-soup format and rustic herb seasoning.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
21.8gFat
52.1gCarbs
9.4gSugar
9.6gFiber
1580mgSodium
115mgChol
7.9gSat Fat
1480mgPotassium
260mgCalcium
6.8mgIron
2.9mcgVitamin B12
14mgVitamin C
Goes well with
Italian herbal tea (chamomile or fennel)
local
Chianti Classico
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince garlic, dice onion, carrot, and celery; measure beans, tomatoes, stock, pasta, oregano, thyme, and parmesan.
2
Heat olive oil in a medium pot over medium heat and sauté onion, carrot, and celery for 4 minutes until translucent.
3
Brown ground beef over medium-high heat for 5 minutes, breaking into small pieces, until no pink remains and lightly browned.
4
Add garlic, oregano, thyme, bay leaf, crushed tomatoes, beef stock, salt, and pepper; simmer over low heat for 15 minutes until flavors meld.
5
Stir in ditalini pasta and cannellini beans, cooking over medium heat for 9 minutes until pasta is tender and cooked through.
6
Plate
Ladle soup into a bowl, remove bay leaf, top with parmesan and fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef ground lean
- 2 cup180g, cooked, about half a 15.5 oz can drained cannellini beans
- 4 cloves4 cloves garlic
- 1/2 cup70g onion
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 1 1/2 cup360g canned crushed tomatoes
- 2 cup480ml beef stock
- 2/3 cup70g ditalini pasta
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp28g parmesan
- 2 tbsp2 tbsp fresh parsley
