One-pot recipe for dinner

Ingredients

• 2 tablespoons Olive Oil (for sautéing if skipping bacon)
• 5 slices Bacon (chopped; renders fat for sautéing)
• 0.5 medium Onion (finely chopped)
• 1 stick Celery (chopped)
• 1 medium Carrot (chopped)
• 1 pound Ground Beef (90% lean / 10% fat; drain excess fat if needed)
• 2 cloves Garlic (minced)
• 1 tablespoon Italian Herb Blend (dried)
• 0.25 teaspoon Dried Thyme
• 0.25 teaspoon Crushed Red Pepper Flakes
• 0.5 teaspoon Salt (start with this amount; adjust to taste)
• 0.5 teaspoon Black Pepper (cracked)
• 15 ounce Crushed Tomatoes (canned, no added salt)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 cups Water
• 15 ounce White Kidney Beans (Cannellini) (drained and rinsed)
• 15 ounce Red Beans (drained and rinsed; small red beans)
• 1 Bay Leaf (dried)
• 6 ounce Ditalini Pasta (short tubular pasta; substitute small elbow macaroni if unavailable)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 1 teaspoon Olive Oil (drizzled on top before serving)

Instructions

1. Render Bacon and Sauté Aromatics

   Place the 5 sliced bacon pieces in the 6‑quart pot over medium heat. Cook, stirring occasionally, until the fat is rendered and the bacon is lightly crisp. Remove the bacon with a slotted spoon and set aside; keep the rendered fat in the pot. Add 2 tbsp olive oil if you skipped bacon, then add the chopped onion, celery, and carrot. Sprinkle a pinch of salt and sauté until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Brown Ground Beef and Add Seasonings

   Push the softened vegetables to the side of the pot, add the 1 lb ground beef, and break it up with a wooden spoon. Cook, stirring, until the meat is browned and no longer pink, about 5 minutes. Stir in the minced garlic, 1 tbsp Italian herb blend, ¼ tsp dried thyme, ¼ tsp crushed red pepper flakes, ½ tsp salt, and ½ tsp cracked black pepper. Continue cooking for another 2 minutes to release the aromatics.

   Time: PT5M

   Temperature: medium

3. Add Crushed Tomatoes

   Pour the 15 oz can of crushed tomatoes into the pot. Stir to combine and let the mixture cook for about 2 minutes, allowing the acidity to mellow.

   Time: PT2M

   Temperature: medium

4. Add Liquids, Beans, and Bay Leaf

   Stir in 4 cups chicken broth, 2 cups water, the drained white kidney beans, the drained red beans, and 1 dried bay leaf. Bring the soup to a gentle boil, then reduce to a simmer.

   Time: PT3M

   Temperature: medium-high

5. Simmer Base Soup

   Cover the pot with a lid and let the soup simmer for 10‑12 minutes, allowing the flavors to meld and the beans to soften further.

   Time: PT12M

   Temperature: low simmer

6. Cook Pasta

   Add the 6 oz ditalini pasta (or small elbow macaroni) directly into the simmering soup. Stir gently and cook for about 10 minutes, or until the pasta is al dente.

   Time: PT10M

   Temperature: medium

7. Finish and Serve

   Remove the bay leaf. Stir the cooked bacon back into the soup. Adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls, drizzle each serving with a teaspoon of olive oil, sprinkle with grated Parmesan, fresh parsley, and a pinch of extra red pepper flakes. Serve with crusty bread or a side salad.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Bacon: smoked pancetta, turkey bacon
• Instead of Onion: shallot, leek
• Instead of Celery: celery ribs, fennel stalk
• Instead of Carrot: parsnip, sweet potato (small dice)
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Italian Herb Blend: herbes de Provence, Italian seasoning
• Instead of Dried Thyme: fresh thyme (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Crushed Tomatoes: fresh diced Roma tomatoes (4-5)
• Instead of Chicken Broth: vegetable broth, store‑bought stock cubes dissolved in water
• Instead of White Kidney Beans (Cannellini): great northern beans
• Instead of Red Beans: kidney beans
• Instead of Bay Leaf: dried thyme (extra)
• Instead of Ditalini Pasta: small elbow macaroni, orzo
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Olive Oil: extra‑virgin olive oil, grapeseed oil

Equipment Needed

• 6‑Quart Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon or Ladle
• Measuring Cups and Spoons
• Strainer (optional)
• Microplane Grater (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Render bacon fat before sautéing vegetables.
• Brown the ground beef until a deep fond forms.
• Simmer the soup before adding pasta to develop flavor.
• Cook pasta al dente to prevent mushiness.

Chef Tips from the Video

• For extra depth, deglaze the pot with a splash of red wine after browning the meat.
• Toast the dried herbs briefly in the pot before adding liquid to release their oils.
• Finish with a squeeze of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw and reheat gently.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Cook and drain the beans a day ahead; store in the fridge.
• Prepare the broth in bulk and freeze in portions.
• The soup reheats well; add a splash of water when reheating to loosen.

Frequently Asked Questions