Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 1 1/2 cups diced yellow onion ((approximately 6 ounces))
  • 1 1/2 cups shredded carrots ((approximately 2 large carrots))
  • 3 stalks celery (diced (approximately 1 1/2 cups))
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons black pepper
  • 4 cups beef stock ((or broth))
  • 56 ounces tomato sauce ((two 28 ounce cans))
  • 1 can kidney beans (drained and rinsed)
  • 2 cans great northern beans (drained and rinsed)
  • 1 cup ditalini pasta ((measured uncooked) (or another small shape))

Instruction

  • Heat a large stock pot or dutch oven over medium heat.
  • Add the ground beef and cook, breaking it up, until no longer pink, approximately 5 minutes.
  • Add the onions, carrots, celery, oregano, and black pepper to the beef. Stir and cook until the onions are soft and translucent, approximately 5 minutes.
  • Add the beef stock, tomato sauce, and beans to the pot.
  • Simmer for 30 minutes over low heat.
  • While simmering, cook the pasta to al dente per package directions in a separate pot of boiling water.
  • When ready to serve, drain the pasta and add to the soup. Stir to combine and season to taste with salt and pepper. Serve with freshly grated Parmesan cheese if desired.