What
you need,
1
lb. ground beef
1
onion, diced
2
carrots, chopped (about 1 cup)
2
stalks celery, chopped
3
cloves garlic, minced
1
28oz can crushed tomatoes
1
15oz can tomato sauce
1
15oz can beef broth
1
15oz can red kidney beans, with the liquid
1
15oz can great northern white bean, with liquid
1
tsp. dried oregano
1
tsp. dried basil
½
tsp. dried thyme
Salt
and Pepper to taste
1
small Parmesan Cheese rind, optional
6
oz. ditalini, or any small tube pasta
Brown
the ground beef in a large pot over medium high heat. Season the browned meat
lightly with salt and pepper. One the beef is cooked through drain off any
excess fat.
Add
in the onion, celery, carrots and garlic. Sauté over medium heat for about 10
minutes, just until the veggies start to soften.
Next
add in the tomatoes and sauce, beans, broth, Parmesan rind if using and spices.
Stir to combine and season with salt and pepper.
Reduce
heat to a simmer and cook for 1 hour or until the veggies are tender.
To
finish the soup, cook the pasta in a separate pot according to package
directions. Drain and add the cooked pasta to the soup. Stir to combine.
Serve
with some crusty bread, I like sourdough.
Note,
Next
time I make this soup, I am going to use 1 28oz. can of diced tomatoes instead
of crushed tomatoes. I found using the crushed made the soup really thick,
almost more like a chili, I think the diced tomatoes would thin it out a bit.
Also,
any small white bean will work I couldn’t find canned great northern white so I
used cannellini.
Jen of My Tiny Oven
