Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups beef broth
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ditalini pasta
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and sizzling. Note: Let it sear for a minute without stirring to get a good crust.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the onions are translucent and vegetables have softened.
  3. Stir in the minced garlic and cook for an additional 60 seconds until you smell that pungent aroma. Note: Don't let the garlic burn or it will turn bitter.
  4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, basil, salt, and black pepper.
  5. Bring the soup to a rolling boil, then reduce heat to low. Simmer uncovered for 15 minutes until the broth has slightly reduced and thickened.
  6. Stir in the rinsed cannellini beans and ditalini pasta.
  7. Cook for 8–10 minutes, stirring occasionally, until the pasta is al dente. Note: Al dente means it still has a slight bite; it will soften more as it sits.
  8. Stir in the fresh parsley and remove from heat immediately.