Description
A robust meal combining beef, vegetables, and beans in a comforting broth, perfect for chilly weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup pasta (small shapes like elbow or shells)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add the chopped onion and garlic and sauté until the onion is translucent.
- Stir in the diced tomatoes, beef broth, carrots, celery, and Italian seasoning. Bring to a boil.
- Reduce heat and add the pasta and beans, stirring well. Simmer for about 15-20 minutes, or until the pasta is cooked al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
For added flavor, consider a splash of wine during cooking or a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg