Ingredient List
For the soup:
  • 1 pound lean ground beef or Italian pork sausage
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 Tablespoon diced fresh garlic
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (15-oz.) can tomato sauce
  • 1 (15.5-oz.) can kidney beans, undrained
  • 2 cans water
  • 2 cubes beef bouillon
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 cups chopped fresh kale or cabbage
  • 1/2 cup shredded carrot
  • 1 cup frozen green beans, thawed
  • 1 cup dry small pasta, macaroni, ditalini, or your choice
  • Grated Parmesan cheese, optional
For the soup
  • Brown beef or Italian sausage in large heavy stockpot; drain. Add onion, celery and garlic; sauté.

  • Stir in tomatoes, tomato sauce, kidney beans, water, bouillon, Italian seasoning, and black pepper. Bring to a boil.

  • Add kale or cabbage, carrot, green beans, and pasta. Cook until pasta and vegetables are tender, about 15 minutes.

  • If you prefer a thinner soup, add additional water or broth. If desired, sprinkle with Parmesan cheese just before serving.

Nutrition Information Per Serving
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