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Categories:
carrots celery green beans cannellini beans clove garlic white onion lean ground beef tomato paste tomato sauce marinara sauce beef broth Worcestershire sauce ground black pepper salt red bpepper Pasta
Viewed: 91 - Published at: 9 years agoIngredients
- 6 medium Carrots
- 4 Celery Stalks
- 3 handfulls fresh green beans
- 1 can cannellini beans
- 5 clove Garlic
- 1 medium White Onion
- 2 lb lean ground beef
- 6 oz tomato paste
- 8 oz tomato sauce
- 1 jar marinara sauce
- 32 oz low sodium low fat beef broth
- 5 dash worcestershire Sauce
- 2 tsp ground black pepper, divided
- 1 tsp salt, divided
- 1/2 tsp crushed red bpepper
- 1/2 box Ditalini Pasta
Method
- Chop carrotts, celery, and onions into 1/2 in pieces and set aside.
- mince garlic, set aside.
- Snap green beans into 1 in pieces and set aside.
- Brown ground beef in large soup pot with heavy bottom, add 1/2 tsp of salt and 1/2 tsp pepper.
- drain fat from the bottom as much as possible.
- Add onion and garlic to ground beef, cook for about 3-4 min, stirring often.
- Add the carrots and celery, cook for another 3-4 min until slightly tender.
- Stir in the tomato paste until combined well.
- Stir in the tomato sauce until combined well.
- Stir in the marinara sauce, beef broth, worcestershire sauce, crushed red pepper, and the remainder of the salt and pepper.
- Drain and rinse the cannellini beans, stir them in to the soup gently.
- bring to boil and reduce to simmer, simmer for 30 min or until the carrots are tender, stirring occasionally.
- Add green beans and reduce heat to low.
- Cook for 5 min and remove from the heat, let sit for another 5 minutes.
- Serve over ditalini noodles with a good crusty bread.
