Ingredients
Scale
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2 3/4 quarts beef broth
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- Fresh parsley for garnish
Instructions
- In a large stockpot over medium heat, heat vegetable oil. Add ground beef and cook until browned.
- Stir in chopped onions, slivered carrots, diced celery, and canned tomatoes; simmer for about 10 minutes.
- Add both types of beans, beef broth, dried oregano, pepper, Tabasco sauce, and marinara sauce. Simmer for approximately 45 minutes until vegetables are tender.
- Stir in small shell macaroni and continue simmering until pasta is cooked through.
- Garnish with fresh chopped parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 410
- Sugar: 7g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 75mg