A hearty soup, rich in tomato, vegetables, and ground beef.
- 1 c. Ditalini pasta or any other very small soup pasta
- 1 lb ground beef
- extra virgin olive oil
- 1–1/2 c. diced or matchstick carrots
- 1–1/2 c. chopped celery
- 3/4 c. chopped onion
- 1 large clove garlic, minced
- 3 – (8 oz.) cans tomato sauce
- 5 c. beef broth
- 1 c. water
- 1 – (15 oz.) can diced tomatoes
- 1 Tbsp sugar
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- Salt and pepper to taste
- 1 – (15 oz) can Dark Red Kidney beans, drained and rinsed
- 1 – (15 oz) can Great Northern beans, drained and rinsed
- 1 – small zucchini, halved and sliced
- Parmesan cheese
- Heat a couple of tablespoons of olive oil in a large non-stick stockpot over medium high heat. Add ground beef and cook until completely cooked. Remove ground beef from pan, and set aside.
- Heat a couple more tablespoons olive oil in stockpot and saute carrots, celery and onion on medium high heat just beginning to cook, about 4 minutes or so. Add minced garlic and saute 1 minute longer.
- Reduce heat. Add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, chili powder and cooked ground beef. Add salt and pepper to taste. Cover and simmer for 45 minutes.
- While soup is cooking, cook Ditalini or other pasta according to package directions. Drain, and cool on a cookie sheet. When cooled, add a little olive oil to prevent pasta from sticking. Put in a sealed container to add to soup when serving.
- Add Kidney and Great Northern beans and zucchini to soup, and cook 15 minutes or so longer, or until zucchini is cooked.
- Add pasta to each serving when serving. If all of the pasta is added to the soup, the pasta becomes slimy and absorbs all the liquid in the soup.
- Garnish with grated Parmesan cheese.