Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, chopped into small rounds
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes with juice
  • 1 tsp granulated sugar
  • 1.5 tsp dried oregano
  • 1.5 tsp dried basil
  • 0.5 tsp dried thyme
  • 15 oz red kidney beans, drained and rinsed
  • 15 oz Great Northern beans, drained and rinsed
  • 1 cup dried ditalini pasta
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook until no longer pink and a brown crust (fond) begins to form on the bottom of the pot. Do not drain the fat unless there is more than 2 tablespoons.
  2. Lower the heat to medium and add the diced onion, carrots, and celery. Use the moisture from the vegetables to scrape up the browned beef bits from the bottom of the pot. Sauté for 5-7 minutes until onions are translucent and carrots have softened slightly. Stir in the minced garlic for the last 60 seconds until fragrant.
  3. Pour in the chicken broth, tomato sauce, and undrained diced tomatoes. Add the sugar, dried oregano, dried basil, and dried thyme. Stir to combine and bring the mixture to a light boil.
  4. Stir in the drained kidney beans, Great Northern beans, and the dried ditalini pasta. Reduce heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
  5. Season with salt and black pepper to taste. If the soup becomes too thick upon standing, add a splash of extra broth to reach your desired consistency. Serve immediately.