A hearty one-pot beef and bean soup with ditalini pasta — ready in well under an hour.
↓ Jump to RecipeIn a 6–8 quart pot, add the olive oil, then the ground beef. Cook on medium heat, breaking up the meat as it cooks.
Once mostly browned, add onion, celery, carrot, and garlic. Cook until tender, about 5 minutes — longer if you like the vegetables softer.
Add the chicken broth, salt, pepper, basil, thyme, oregano, tomato sauce, diced tomatoes, and both beans. Cook about 5 minutes until the beans soften, tasting as you go.
Stir in the ditalini, cover, and cook until tender, about 6–7 minutes (or cook the pasta separately and portion into bowls).
Ladle into bowls, top with fresh parmesan if using, and serve with garlic bread on the side.
| Calories | ~215 |
| Total fat | ~4.5g |
| Saturated fat | ~1.5g |
| Cholesterol | ~22mg |
| Sodium | ~705mg |
| Total carbs | ~27g |
| Total sugar | ~2.5g |
| Protein | ~14g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on an 11-serving batch (midpoint of 10–12). Doesn't include the optional parmesan or garlic bread. Sodium is mostly from the canned tomato products, broth, and added salt.
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