Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 pound Lean Ground Beef
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • Salt and Black Pepper, to taste
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (8 oz) can Tomato Sauce (Purée)
  • 6 cups Chicken or Beef Broth (low-sodium preferred)
  • 1 (15 oz) can Canned Cannellini Beans, drained and rinsed
  • 1 (15 oz) can Canned Dark Red Kidney Beans, drained and rinsed
  • 1 Bay Leaf
  • 1 cup Ditalini Pasta
  • 2 Tablespoons Fresh Parsley, chopped, for garnish
  • Grated Parmesan Cheese, for serving

Instructions:

  1. Prep the ingredients: Dice the onion, carrots, and celery. Drain and rinse the canned beans. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
  2. Add the ground beef to the pot, breaking it up as it cooks. Cook until fully browned, then drain off all excess fat thoroughly.
  3. Reduce heat to medium. Add the diced onion, carrot, and celery (the soffritto). Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent.
  4. Stir in the minced garlic, dried oregano, and thyme. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
  5. Pour in the canned diced tomatoes, tomato sauce, and chicken/beef broth. Stir well to combine, scraping up any brown bits from the bottom of the pot.
  6. Add the bay leaf. Take about 1/2 cup of the cannellini beans and mash them completely with a fork. Add the mashed beans, along with the remaining whole cannellini and kidney beans, to the pot. The mashed beans provide a creamy texture.
  7. Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld and deepen.
  8. Increase the heat to bring the soup back to a steady simmer. Add the Ditalini pasta and cook until al dente, usually 6–8 minutes, or according to package directions.
  9. Remove and discard the bay leaf. Taste the soup and adjust the seasoning (salt and pepper) as needed. If the soup is too thick, stir in a splash more broth or water.
  10. Ladle the hot soup into bowls. Garnish generously with fresh parsley and a dusting of grated Parmesan cheese before serving.