Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon olive oil
  • 1 large onion (chopped small, about 2 cups)
  • 8 cups beef stock or 8 cups water plus 3 tablespoons beef base
  • 15 ounce can tomato sauce
  • 6 carrots (sliced 1/4" thick, about 3 cups worth)
  • 4 stalks celery (trimmed and sliced 1/4" thick, about 2 cups worth)
  • 14 ounce can kidney beans
  • 14 ounce can navy beans or white beans
  • 14 ounce can black beans
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (adjust to taste (I added another 1/2 teaspoon, because my beef stock wasn't very salty at all))
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked pasta (I used a brown rice penne pasta)
  • finely grated Parmesan or Pecorino Romano cheese
  • Optional: 1 pound Italian or hot sausage

Instruction

  • Place the oil in a large pot on the stove over medium heat.* Add the onions, sprinkle with 1/4 teaspoon of salt and saute until tender and lightly browned, about 5 minutes. Add the beef stock, tomato sauce, beans, carrots, celery and spices and bring to a boil. Reduce to a simmer and then cook for about 20 minutes, until the vegetables are tender.
  • Cook the pasta while the soup is simmering. Place a scoop of cooked pasta in each bowl and then ladle the hot soup over the pasta. Top with Parmesan just before serving. Enjoy!