Ingredients
Method
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until thoroughly browned. Drain any excess grease, remove the beef from the pot and set it aside.
- Reduce the heat to medium. Add a small drizzle of olive oil if needed. Add the diced onion, carrots, and celery to the pot and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir in the 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly into the vegetables.
- Add the undrained diced tomatoes, 4 cups of beef broth, 1 teaspoon Italian seasoning, ½ teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine and bring to a boil.
- While the soup heats, take about ½ cup of the drained cannellini beans and mash them with a fork on a plate until mostly smooth. Add all the beans — mashed and whole — to the pot along with the cooked ground beef. Stir to combine.
- Reduce heat to medium-low and let the soup simmer uncovered for 15-20 minutes. Taste and adjust salt and pepper as needed.
- Meanwhile, bring a separate pot of salted water to a boil and cook the 1 cup of ditalini pasta according to package directions until just al dente. Drain well.
- Stir the cooked pasta into the soup right before serving. Ladle into bowls and top each serving with freshly grated Parmesan cheese and a small drizzle of olive oil if desired. Serve immediately.
Nutrition
Notes
Storage: Allow soup to cool completely then store in a covered container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen it up since the pasta absorbs liquid as it sits.
Make it ahead / freezer friendly: This soup freezes beautifully for up to 3 months — just freeze it without the pasta. Cook fresh ditalini when you are ready to serve for the best texture.
Boost the nutrition: Stir in a large handful of fresh baby spinach or kale in the last 5 minutes of simmering for an extra dose of greens. The kids barely notice it and it makes the soup even more nourishing and wholesome for the whole family.