Italian · Dinner
Bean and Pasta Soup
Simmered soup pairing lean ground beef with cannellini beans and small pasta in a tomato broth built on garlic, onion, carrot, celery, and rosemary. Finished with parmesan and olive oil, it delivers a rustic, savory bowl in the style of Tuscan minestre.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
448Calories
38.5gProtein
13.8gFat
44.2gCarbs
7.1gSugar
9.2gFiber
1089mgSodium
69mgChol
4.4gSat Fat
1050mgPotassium
145mgCalcium
6.2mgIron
2.4mcgVitamin B12
12mgVitamin C
protein-rich
low-cholesterol
high-fiber
gluten-free-adaptable
low-calorie
rich-umami
all-time-classics
low-chol
Instructions
1
Prep
Dice onion, carrot, and celery; mince garlic; chop rosemary; drain cannellini beans.
2
Heat olive oil in a medium pot over medium heat, add onion, carrot, and celery; cook 5 minutes until softened and translucent.
3
Add ground beef to pot over medium-high heat, breaking into small pieces; cook 5 minutes until browned throughout.
4
Stir in garlic, rosemary, canned tomatoes, beef stock, ditalini pasta, and drained beans; simmer 10 minutes until pasta is tender.
5
Season soup with salt and black pepper to taste.
6
Plate
Ladle soup into a bowl and top with grated parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lean ground beef
- 200ga quarter of a 14.5 oz can cannellini beans
- 70g70g ditalini pasta
- 4 cloves4 cloves garlic
- 60g60g onion
- 60g60g carrot
- 30g30g celery
- 240g240g canned tomatoes
- 480ml480ml beef stock
- 2 tsp2 tsp rosemary
- 28g28g olive oil
- 14g14g parmesan
- salt, to taste
- black pepper, to taste
