Ingredients
1 lb. ground beef
4 Tbsp olive oil
2 cups carrots, sliced or chopped
2 cups celery, sliced or chopped
2 cups onions, chopped
2 cloves garlic, minced
64 oz. chicken broth or stock
1 – 8 oz. can tomato sauce
1 – 14 oz can tomatoes
1 14 oz can red kidney beans, drained and rinsed
1 14 oz can Great Northern beans, drained and rinsed
2 tsp. sugar
2 tsp dried basil
1 tsp. dried oregano
4 tsp dried parsley
1 tsp black pepper
1/2 tsp. salt (if needed)
6 shakes of jarred shredded Parmesan cheese
1/4 lb cooked Ditalini pasta, precooked to al dente
Instructions
Saute ground beef until slightly browned. Drain any fat and set aside.
In the same pot without cleaning, add olive oil and saute vegetables until tender (about 5 minutes or so).
Add garlic and saute for about a minute.
Add seasonings, sugar and beef.
Add your liquids.
Cook on medium low until the vegetables are tender.
Add cooked pasta and beans right before ready to serve.
Notes
Can also add shredded cabbage or escarole, swiss chard, etc for greens.
Soup is always better made the day before.
- Prep Time: 20 min
- Cook Time: 45 min