★Ingredients
For the Soup:
1 large onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 celery stalks, diced
2 large carrots, diced
1 pound ground beef (or use a mix of beef and pork)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups beef or vegetable broth
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 cup small pasta (like ditalini or elbow macaroni)
2 cups fresh spinach or kale, chopped
Grated Parmesan cheese (for serving)
★Instructions
- Sauté Vegetables and Meat:
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
- Add Tomatoes and Beans:
- Stir in the diced tomatoes, red kidney beans, and cannellini beans.
- Add Broth and Seasonings:
- Pour in the beef or vegetable broth. Add the dried oregano, basil, rosemary, salt, and pepper. Stir to combine.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes to allow the flavors to meld together.
- Cook the Pasta:
- Add the pasta to the soup and cook according to the package instructions until al dente, usually about 7-10 minutes.
- Add Greens:
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.
Tips:
- You can also add other vegetables like bell peppers or zucchini if you like.
- For a richer flavor, you can use homemade beef broth or add a splash of red wine while sautéing the meat.
Enjoy!