- This one of my favorite Soups ive only made it once due to it is expensive. On my low income budget But its almost like olive garden
- 1lb ground beef (I used 90/10)
- 1 small onion, chopped (1 cup)
- 1 large carrot, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 28oz can crushed tomatoes
- 15oz can tomato sauce
- 15oz can beef broth (plus more for heating)
- 15oz can red kidney beans (with liquid)
- 15oz can great northern beans (with liquid)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2x2" parmesan rind (optional)
- 8oz dry gluten-free or regular ditalini pasta (or any short cut pasta)
- Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
- When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve.
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