Description
Tiny ditalini dance alongside savory beef, beans, and fragrant herbs in a luscious tomato broth, slow-simmered until each spoonful brims with comforting Italian flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 15 ounce can kidney beans drained and rinsed
- 1 15 ounce can cannellini beans drained and rinsed
- 1 15 ounce can diced tomatoes
- 8 ounces tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 8 ounces ditalini pasta
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat then add onion carrots and celery and cook until softened about 4 minutes.
- Add minced garlic and cook for 1 minute then add ground beef and cook until browned breaking up the meat and drain any excess fat.
- Transfer the beef and vegetable mixture to the crockpot then add kidney beans cannellini beans diced tomatoes tomato sauce beef broth oregano basil thyme and bay leaf and stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 15 minutes before serving stir in ditalini pasta cover and cook until pasta is al dente.
- Remove bay leaf then season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with chopped parsley and grated Parmesan cheese before serving.
Notes
- Ground beef can be replaced with Italian sausage or turkey for a different flavor.
- Pasta can become soft if added too early so always add during the last 15 minutes of cooking.
- Soup will thicken as it cools; add extra broth or water when reheating if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.