Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1 small onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can white cannellini beans, drained and rinsed
- 4 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ditalini pasta, uncooked
- 2 tbsp olive oil
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
- Stir in diced tomatoes, kidney beans, cannellini beans, beef broth, tomato sauce, oregano, basil, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Add ditalini pasta and cook for an additional 10 minutes or until pasta is al dente.
- Serve hot, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.