Ingredients
8
8 servings
- •1 pound lean ground beef
- •1 tablespoon olive oil
- •1 thin slice onion, diced
- •1 stalk celery, diced
- •1 carrot, diced
- •1 teaspoon minced garlic
- •1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- •1 (14 ounce) can chicken broth
- •1 tablespoon dried parsley
- •1 tablespoon dried basil
- •1 teaspoon dried oregano
- •freshly ground black pepper to taste
- •1.5 cups ditalini pasta
- •1 (15 ounce) can cannellini beans, drained and rinsed
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
- Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
- Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Nutritional Facts
Per 8 servings
- Calories: 299
- Carbohydrate: 33g
- Fat: 10g
- Fiber: 5g
- Protein: 18g
- Sugar: 5g
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