Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 5 tablespoons tomato paste
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 celery stalks diced small
- 3 medium carrots peeled and diced small
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 can tomato sauce (14 1/2 ounces)
- 1 can petite diced tomatoes (14 1/2 ounces)
- 4 cups low-sodium beef or chicken broth
- 1/2 teaspoon dried red pepper chili flakes optional
- 8 ounces dry ditalini pasta
- Fresh parsley optional, for garnish
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook until browned, about 7-10 minutes. Stir in the diced onion and continue cooking until the onion softens, about another 2 minutes.
- Mix in the tomato paste, minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Let the flavors blend for 1-2 minutes.
- Transfer the beef mixture to a 6- to 8-quart Crock-Pot. Add diced celery, diced carrots, kidney beans, cannellini beans, tomato sauce, diced tomatoes, broth, and red pepper flakes if using. Stir to combine everything evenly.
- Cover and cook on HIGH for about 4 hours (or on LOW for 6 hours). Approximately 30 minutes before the soup is done cooking, stir in the ditalini pasta and cover. Continue cooking until the pasta is tender.
- Taste the soup and adjust seasonings if needed. Garnish with fresh parsley and Parmesan cheese if using.
- Serve hot.