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Serve with crusty bread or a side salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months (cook pasta separately if planning to freeze).
Reheat gently on the stove, adding broth or water as needed.
Variations:
Make it vegetarian by omitting the ground beef and using vegetable broth.
Use ground turkey or sausage for a different flavor.
Swap ditalini with orzo or small shells.
FAQ:
Q: Can I use canned soup beans instead of dried?
A: Yes, canned beans are convenient and perfect for this quick recipe.
Q: Can I prepare this in a slow cooker?
A: Absolutely. Brown the meat and vegetables first, then cook everything on low for 6–8 hours.
Q: Is this soup gluten-free?
A: Not unless you use gluten-free pasta. The rest of the ingredients are naturally gluten-free.
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