Ingredients
The following ingredients have 4 Servings
- 2- 1 Tbsp olive oil
- 1 1/2 lbs ground beef (lean)
- 1 1/2 C yellow onion (chopped)
- 2 medium carrots (diced (1 cup))
- 3 stalks celery (diced (1 cup))
- 3 TBSP garlic (minced)
- 3 cans tomato sauce (8 oz)
- 2 cans chicken broth (14.5 oz)
- 1/2 C water (more as desired)
- 1 can fire roasted diced tomatoes (15 oz)
- 2 tsp sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and black pepper
- 1 1/2 C dry ditalini pasta
- 2 cans dark red kidney beans (15 oz (drained and rinsed))
- 2 cans great northern beans (15 oz (drained and rinsed))
- Shredded Parmesan cheese (enough per serving)
Instruction
- Add 1 tablespoon of olive oil in a large pot cooking on medium- high heat.
- Crumble the ground beef into the pot & stir until the beef is cooked through, then drain & set aside
- Heat remaining tablespoon (1) of olive oil in same pot, then add onions, carrots, and celery into the pot, saute the contents of the pot over medium-high heat until tender. ( about 6 minutes)
- Add in the garlic, Saute for 1 minute longer.
- Add the chicken broth, tomato sauce, water, canned tomatoes
- to the pot.
- Next add the sugar, basil, oregano, thyme, marjoram to the same pot. Stir to mix.
- Add the cooked beef, seasoning with salt and pepper.
- Bring to a boil then reduce heat to medium-low, Cover with a lid.
- Allow the pot to simmer, stirring occasionally.
- Continue to simmer until the veggies are soft. (about 15 - 20 minutes.)
- While the veggie are simmering, prepare the pasta according to directions on package. (cooking to al dente.)
- Add both types of beans to the soup.
- Next add in the pasta to the soup.
- (Thin with a little more broth or water if desired.)
- Allow to cook 1 minute longer.
- Stir in parsley.
- Serve the soup into individual bowls.
- Top each bowl with Parmesan cheese.
- serve warm with grated Romano or Parmesan cheese.
- ENJOY!
