Ingredients
The following ingredients have 4 Servings
- 2 lbs ground beef
- 1 large onion (chopped)
- 2 medium carrots (diced)
- 4 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 tsp fennel seed
- salt & pepper
- 1/2 cup wine
- 1 1/2 cups diced fresh tomatoes (or 1 14 oz. can)
- 1 can tomato sauce
- 4 cups broth or stock (any combination of beef, chicken or veggie)
- 2 cans cannellini beans (drained and rinsed)
- 1/2 cup small pasta (such as acini de pepi or 2/3 cup ditalini)
- fresh parsley (for serving)
Instruction
- In a large, heavy pot over medium-hight heat, brown the ground beef. Add the onions, carrots, and celery. Sauté until vegetables soften and begin to brown. Add garlic, sauté for two minutes. Drain off remaining fat, if desired.
- Add in the fennel seed, stir, and season with salt and pepper.
- Deglaze the pan with the wine, using a wooden spoon to scrape up the crusted bits on the bottom of the pan. Stir in the tomatoes, tomatoes, stock and beans.
- Simmer the soup together for approximately 15 minutes.
- Mix in the dried pasta and allow to cook until pasta is al dente, about 10 minutes. Garnish with fresh parsley and serve.
