Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Ground Beef (85/15 preferred)
  • 1 medium Yellow Onion (small dice)
  • 2 medium Carrots (small dice)
  • 2 stalks Celery (small dice)
  • 4 cloves Garlic (minced)
  • 6 cups Beef Broth (low sodium)
  • 1 (15 oz) can Canned Crushed Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 large Bay Leaf
  • Salt & Freshly Ground Black Pepper (To taste)
  • 1 (15 oz) can Kidney Beans (rinsed and drained)
  • 1 (15 oz) can Great Northern Beans (rinsed and drained)
  • 3/4 cup Ditalini Pasta
  • 2 Tbsp Fresh Parsley (chopped, for garnish)
  • Grated Parmesan Cheese (for serving)

Instructions:

  1. Heat 1 Tbsp of olive oil in the stock pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned.
  2. Drain off any excess grease, leaving about 1 Tbsp of fat in the pot for flavor. Remove the beef and set aside.
  3. Add the remaining 1 Tbsp of olive oil to the pot. Add the diced onions, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables soften and the carrots begin to turn vibrant (this patience is key for sweetness).
  4. Stir in the minced garlic, dried oregano, and dried thyme. Cook for 1 minute until fragrant.
  5. Stir in the tomato paste and cook for 2–3 minutes, stirring constantly, to caramelize the paste and deepen the flavor.
  6. Return the cooked beef to the pot. Pour in the beef broth and the crushed tomatoes. Add the bay leaf.
  7. Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes to allow the flavors to marry fully.
  8. While the soup simmers, take one can of the rinsed beans (preferably the Great Northern) and place them in a small bowl. Use a potato masher or fork to coarsely mash about two-thirds of the beans, leaving the remaining one-third whole.
  9. Stir the whole and mashed beans into the soup mixture. Season generously with salt and pepper. Continue to simmer, uncovered, for another 10 minutes.
  10. Add the ditalini pasta directly to the simmering soup. Cook according to package directions, typically 7–9 minutes, until al dente.
  11. If the soup becomes too thick (as the pasta swells), stir in an extra splash of hot broth or water to reach your desired consistency.
  12. Remove the bay leaf. Taste the soup and adjust the salt and pepper one last time. Ladle into bowls, garnish with fresh parsley, and serve immediately with a grating of Parmesan cheese.