Recipes

Ingredients

2 tbsp olive oil, divided

1 lb lean ground beef

1½ cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 tbsp)

3 x 8 oz cans tomato sauce

2 x 14.5 oz cans low-sodium chicken broth

½ a cup of water, then more as desired

1 x 15 oz can diced tomatoes

2 tsp granulated sugar

1½ tsp dried basil

1 tsp dried oregano

¾ tsp dried thyme

½ tsp dried marjoram

salt and freshly ground black pepper

1 cup dry ditalini pasta

2 x 15 oz cans Lodi Kidney Beans Dark Red, drained and rinsed

finely shredded Romano or Parmesan cheese, for serving

3 tbsp minced fresh parsley

Method

1. Heat 1 tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.

3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.

4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.

6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

7. Add cooked and drained pasta to soup along with kidney beans. Thin with a little more broth or water if desired.

8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

9. This recipe serves 6 people.