Ingredients:
- 1 pound ground beef
- 1 small onion, chopped
- 1 large carrot, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (8 ounces each) tomato sauce
- 1 can (15 ounces) beef broth
- 1 can (15 ounces) black beans, without the liquid
- 1 can (15 ounces) white kidney beans, with liquid
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 8 ounces ditalini pasta, precooked weight
Directions:
- In a large pot, over Medium heat, cook the ground beef.
- Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
- Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally.
- Stir in the crushed tomatoes, tomato sauce, beef broth, red kidney beans (with the liquid). Black beans no liquid.
- Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
- When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente. Do not over cook the pasta.
- Drain the pasta and stir it into the soup. Simmer for 10 more minutes.
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