Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in the undrained diced tomatoes, rinsed and drained kidney beans, and cannellini beans. Add beef broth, oregano, basil, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
- Stir in the small pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
- Season with salt and black pepper to taste. Serve hot.
Notes
For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta. Serve with crusty bread for dipping.