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
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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.
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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.