Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup ditalini pasta
- 4 cups low-sodium beef broth
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- In a skillet over medium heat, warm olive oil and brown the ground beef until no longer pink. Add onions and garlic; cook until fragrant.
- Transfer the mixture to a slow cooker. Stir in diced tomatoes, kidney beans, carrots, celery, and beef broth.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, add ditalini pasta to the slow cooker.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 65mg
Keywords: For added nutrition, include extra veggies like bell peppers or zucchini. Adjust the broth levels if you prefer a soupier consistency. Feel free to experiment with spices like crushed red pepper flakes for added heat.
