1 (15 oz) can dark red kidney beans, drained & rinsed
1 (15 oz) can great northern beans, drained & rinsed
Instructions
Heat 1 Tbsp olive oil in a large pot over medium
high heat, crumble in ground beef and cook, stirring
occasionally until cooked through.
Drain fat from beef then transfer beef to a plate,
set aside. Heat remaining 1 Tbsp olive oil in same
pot. Add onions, carrots, and celery and saute over
medium-high heat until tender, about 6 minutes, add
garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned
tomatoes, sugar, basil, oregano, thyme, marjoram,
and cooked beef then season with salt and pepper.
Bring to a boil, then reduce heat to medium-low,
cover with lid and allow to simmer, stirring
occasionally, until veggies are soft, about 15-20
minutes.
Meanwhile, prepare ditalini pasta according to
directions on package, cooking to al dente. Add
cooked and drained pasta to soup, along with beans.
Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in fresh
parsley, serve warm with grated Romano or Parmesan
cheese.
Serving
Suggestions
If not eating all at once, don't add pasta until ready to eat.
Originally Submitted
1/2/2023
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