Ingredients
Scale
- 2 cups (220 g) ditalini pasta
- 1 pound (450 g) ground beef
- 1 can (15 ounces / 425 g) cannellini beans, drained and rinsed
- 1 can (15 ounces / 425 g) diced tomatoes
- 1 cup (130 g) chopped carrots
- 1 cup (130 g) chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups (1 L) beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat until cooked through (internal temperature should reach 160°F / 71°C). Drain excess fat.
- Add onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the ditalini pasta and cook until al dente, following package instructions (usually around 7-9 minutes).
- Serve hot, garnished with grated Parmesan cheese.
Notes
Great for potlucks and can be made ahead, adding pasta just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Omnivore