Tuscan Pasta and Bean Stew

This copycat Tuscan Pasta and Bean Stew recipe brings the comfort and flavor of the popular restaurant dish straight to your kitchen. Hearty, savory, and satisfying, this soup is a cozy combination of lean ground beef, vegetables, pasta, and beans in a rich tomato broth seasoned with aromatic herbs. Perfect for busy weeknights or chilly evenings, it comes together in just about 30 minutes, making it a practical yet nourishing homemade option. Whether served with warm bread or a crisp side salad, this soup makes a complete and filling meal. It also stores and freezes well, making it ideal for meal prepping or feeding a crowd. Even if you’ve never made soup from scratch before, you’ll find this recipe approachable and worth repeating. Plus, it’s one of those dishes that somehow tastes even better the next day.

Ingredients

• 1 pound lean ground beef

• 1 yellow onion, finely chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• Three 8-ounce cans of tomato sauce

• Two 14.5-ounce cans of beef broth

• ½ cup water

• One 14.5-ounce can petite diced tomatoes

• 2 teaspoons granulated sugar

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 8 ounces dry ditalini pasta

• One 15-ounce can dark red kidney beans, drained and rinsed

• One 15-ounce can cannellini beans, drained and rinsed

• Salt and pepper, to taste

• Grated or shredded Parmesan cheese, for serving

• Chopped fresh parsley, for garnish
  
  

Directions

1. Brown the ground beef in a large pot over medium heat, breaking it up as it cooks.
   
   

2. Once nearly cooked through, add chopped onions, carrots, and celery. Cook for about 6 minutes, stirring occasionally, until vegetables soften.
   
   

3. Drain excess fat to avoid greasiness.
   
   

4. Stir in minced garlic and cook for another minute until fragrant.
   
   

5. Pour in tomato sauce, beef broth, water, and petite diced tomatoes.
   
   

6. Add sugar, basil, and oregano. Stir and bring to a gentle boil.
   
   

7. Cover pot, reduce heat to medium-low, and simmer for 10 minutes to develop flavor.
   
   

8. Stir in dry ditalini pasta. Cook uncovered until pasta is al dente, about 10 minutes.
   
   

9. Mix in drained and rinsed kidney beans and cannellini beans.
   
   

10. Season soup with salt and black pepper to taste. Add water if soup is too thick, keeping in mind it will thicken as it cools.
    
    

11. Simmer until everything is heated through.
    
    

12. Ladle soup into bowls and top with grated Parmesan cheese and chopped parsley.
    
    

13. Serve hot with crusty bread or a side salad.
    
    

Nutrients (per serving, based on 6 servings)

• Calories: 454 kcal

• Carbohydrates: 59.11 g

• Protein: 30 g

• Fat: 10 g

• Saturated Fat: 4 g

• Cholesterol: 45 mg

• Sodium: 1500 mg

• Sugar: 11.4 g

• Fiber: 8 g

• Calcium: 150 mg

• Iron: 5 mg

• Vitamin A: 30% DV

• Vitamin C: 25% DV