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Active Time:40 minsTotal Time:55 minsServings:8 servings
Active Time:40 mins
Active Time:
40 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8 servings
Servings:
8 servings
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1poundlean ground beef2mediumcarrots, peeled and chopped2stalkscelery, chopped1smallwhite onion, chopped6clovesgarlic, finely chopped1/2cupchopped fresh basil, plus1/4cuploosely packed fresh basil leaves, divided2teaspoonsItalian seasoning1/2teaspoonsalt1/2teaspoonground pepper3cupslower-sodiumbeef broth1(15-ounce) canno-salt-added kidney beans, rinsed1(15-ounce) canno-salt-added cannellini beans, rinsed1(15-ounce) canno-salt-added diced tomatoes1(8-ounce) canno-salt-added tomato sauce4ounceswhole-wheat ditalini pasta(about1cup)1/3cupgratedPecorino Romano cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1poundlean ground beef
2mediumcarrots, peeled and chopped
2stalkscelery, chopped
1smallwhite onion, chopped
6clovesgarlic, finely chopped
1/2cupchopped fresh basil, plus1/4cuploosely packed fresh basil leaves, divided
2teaspoonsItalian seasoning
1/2teaspoonsalt
1/2teaspoonground pepper
3cupslower-sodiumbeef broth
1(15-ounce) canno-salt-added kidney beans, rinsed
1(15-ounce) canno-salt-added cannellini beans, rinsed
1(15-ounce) canno-salt-added diced tomatoes
1(8-ounce) canno-salt-added tomato sauce
4ounceswhole-wheat ditalini pasta(about1cup)
1/3cupgratedPecorino Romano cheese
Directions
Heat oil in a large heavy-bottomed pot over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up the beef, until browned, about 5 minutes. Stir in carrots, celery and onion; cook, stirring often, until starting to soften, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 1/2 cup chopped basil, Italian seasoning, salt and pepper; stir to combine.
Stir in broth, kidney beans, cannellini beans, diced tomatoes and tomato sauce. Bring to a simmer over medium-high heat. Stir in pasta; cover and reduce heat to medium-low. Cook until the pasta is tender, 12 to 14 minutes.
Divide the soup among 8 soup bowls. Top with Pecorino Romano and the remaining 1/4 cup basil leaves.
To make aheadRefrigerate in an airtight container for up to 3 days.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Nutrition InformationServing Size: about 1 1/3 cupsCalories 308, Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Carbohydrates 30g, Total Sugars 5g, Added Sugars 0g, Protein 22g, Fiber 6g, Sodium 485mg, Potassium 669mg
Nutrition Information
Serving Size: about 1 1/3 cupsCalories 308, Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Carbohydrates 30g, Total Sugars 5g, Added Sugars 0g, Protein 22g, Fiber 6g, Sodium 485mg, Potassium 669mg
Serving Size: about 1 1/3 cups
Calories 308, Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Carbohydrates 30g, Total Sugars 5g, Added Sugars 0g, Protein 22g, Fiber 6g, Sodium 485mg, Potassium 669mg
EatingWell.com, December 2023
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