Ingredients
2tspolive oil
1lbground beef
1onionfinely diced
2tspgarlicminced
1cupcelerysliced
3carrotspeeled, quartered, and sliced
15oztomatoesdiced, do not drain
24oztomato sauce
2tspItalian seasoningdried
6cupsbeef broth
Salt and pepperto taste
1cupditalini pastauncooked
15ozred kidney beansdrained and rinsed
15ozGreat Northern beansdrained and rinsed
2tbspparsleychopped
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking up the meat with a spatula.
Add the onion and cook for 3 to 4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth, and salt and pepper to taste. Bring to a simmer.
Simmer for 15 to 18 minutes or until vegetables are tender.
While the soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
Sprinkle with parsley, then serve.
