Categories: Soup

Ingredients

• 1 tbsp. vegetable oil
• 1 lb. ground sirloin
• 3 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 cup diced yellow onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 4 cups cubed peeled butternut squash
• 32 oz. vegetable broth
• 3 cups water
• 2 (15.5 oz) cans dark kidney beans, rinsed and drained
• 14.5 oz. can diced tomatoes, undrained
• 1 cup ditalini pasta
• Garnish: chopped fresh sage, black pepper

Directions

1. In a large Dutch oven, heat oil over medium-high heat. Add beef, 1 tsp salt and 1/2 tsp pepper; cook until beef is browned and crumbly, about 5 minutes.

2. Add onion, celery, garlic and sage; cook, stirring occasionally, until veggies are tender, about 5 minutes.

3. Stir in squash, broth, 3 cups water, beans, tomatoes, remaining 2 tsp salt and remaining 1/2 tsp pepper; bring to a boil. Add pasta; cook, stirring occasionally, until pasta and squash are tender, about 15 minutes. Garnish with sage and pepper.

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