Ingredients

The following ingredients have 4 Servings
  • 1 lb Ground Beef
  • 1 Tbsp Olive Oil
  • 1/2 Onion (Diced)
  • 2 Medium Carrots (Diced)
  • 3 Celery Stalks (Diced)
  • 1 Tbsp Minced Garlic
  • 3 cans Tomato Sauce (8 oz.)
  • 1 can Diced Tomatoes (15 oz.)
  • 3 tsp Italian Seasonings
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 can Dark Red Kidney Beans (15 oz., drained and rinsed)
  • 1 can Great Northern Beans (15 oz., drained and rinsed)
  • 1 cup Dry Ditallini Pasta
  • 6 cups Chicken Broth
  • 1/2 cup Shredded Parmesan Cheese
  • 3 Tbsp Fresh Parsley (chopped)

Instruction

  • Brown the ground in a large pot over medium high heat and drain any excess grease.
  • Add the olive oil, onions, carrots, celery, garlic, salt and pepper.  Sauce over medium-high heat uncovered until the vegetables are tender (approximately 5-7 minutes).
  • Then add in the chicken broth, tomato sauce, diced tomatoes, canned beans, Italian seasoning and thyme.
  • Bring to a boil, then reduce heat to medium-low, cover with a lid and allow to simmer until all the veggies are soft (approximately 10-12 minutes).
  • Then stir in the uncooked pasta and cook uncovered for 9-12 minutes until the pasta is cooked to the tenderness that you desire.
  • Stir in the fresh parsley and serve warm topped with the parmesan cheese.  Enjoy!