How To Make Bean & Pasta Stew with Meatballs
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Fresh basil leaves, for garnish
Instructions
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In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, dried oregano, salt, and black pepper. Mix until well combined, then shape into small meatballs.
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Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
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In the same pot, add diced onion, minced garlic, diced carrot, and diced celery. Cook until vegetables are softened, about 5 minutes.
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Add diced tomatoes and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
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Add kidney beans, cannellini beans, and pasta to the pot. Cook for an additional 10 minutes, until pasta is cooked al dente.
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Return meatballs to the pot and simmer for another 5 minutes to heat through.
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Serve the stew hot, garnished with fresh basil leaves.
Nutrition
- Calories : 456kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 68mg
- Sodium : 933mg
- Total Carbohydrates : 43g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 32g
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