Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 2 cups beef broth
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flake
- Parmigiano reggiano rind, optional
- Kosher salt and fresh ground black pepper, to taste
- 8 ounces dry ditalini pasta, cooked according to package directions
- Grated parmigiano reggiano, for garnish
- Chopped parsley, for garnish
Preparation
Step 1
1 Using a large saucepan over medium heat, heat the oil. Saute the onion, carrot and celery until soft. Add the garlic and saute until fragrant, about 2 minutes. Add the ground beef and brown until cooked through. Drain excess fat. Season with salt and pepper, to taste.
2 Add diced tomatoes, tomato sauce, beef broth, beans, oregano, basil, thyme, rosemary, red pepper flake and cheese rind. Reduce heat to low and simmer 1 hour, stirring occasionally. Season with salt and pepper, to taste. Just before serving, add pasta and warm through.
3 To serve, remove cheese rind, ladle soup into bowls and top with grated cheese and parsley.
Makes 10 servings.
Nutrition information per serving: 278 calories, 22% calories from fat, 7 g fat, 2 g saturated fat, 29 mg cholesterol, 35 g carbohydrates, 18 g protein, 641 mg sodium, 7 g fiber