Categories: Soup

Ingredients

• 1 lb. ground beef
• 2 tbsp. olive oil
• 2 cups chopped onion
• 1 cup chopped celery
• 4.5 oz. jar minced garlic
• 1/2 tsp black pepper
• 7 cups beef broth
• 15 oz. can crushed tomatoes, with juices
• 1/3 cup tomato paste
• 1 tbsp. dried parsley
• 1 1/2 tsp salt
• 1 1/4 tsp dried basil
• 1 1/4 tsp dried oregano
• 1 1/4 tsp dried thyme
• 15 oz. can kidney beans, drained and rinsed
• 1 cup ditalini pasta

Directions

1. Add beef to a Dutch oven or large pot over medium heat; cook, stirring and breaking up lumps with a wooden spoon, 5-7 minutes. Transfer to paper towels and drain pot.

2. Heat oil in pot over medium heat. Add onion, celery, garlic, and pepper; cook until vegetables are tender, about 10 minutes. Stir in broth, crushed tomatoes, tomato paste, parsley, salt, basil, oregano, and thyme. Cover, reduce heat, and simmer 1 hour. Stir in beef and simmer for 15 minutes more. Stir in beans and pasta; cook until pasta is al dente, 10-15 minutes. If desired, sprinkle with grated Parmesan.

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