Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, diced into small rounds
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 3 cups low sodium beef broth
  • 2 cups water
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp granulated sugar
  • 1.5 tsp dried oregano
  • 1.5 tsp dried basil
  • 1/2 tsp dried thyme
  • salt and black pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 1 cup dry ditalini pasta

Instructions:

  1. Set a large Dutch oven over medium-high heat with the olive oil. Add the ground beef, breaking it apart with a wooden spoon. Allow it to sear undisturbed until a dark brown crust forms (the fond). Once browned, remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften. Add the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Stir in the tomato sauce, diced tomatoes, beef broth, water, sugar, oregano, basil, and thyme. Use your wooden spoon to scrape the browned bits (fond) from the bottom of the pot. Return the beef to the pot and bring the mixture to a boil.
  4. Reduce heat to low and simmer, partially covered, for 15-20 minutes to develop the flavor base.
  5. Add the drained kidney beans, Great Northern beans, and dry ditalini pasta. Increase heat slightly to maintain a gentle simmer. Cook for about 8-10 minutes, or until the pasta is slightly less than al dente.
  6. Season with salt and black pepper to taste. Remove from heat and allow the soup to rest for 5 minutes; the residual heat will finish cooking the pasta to perfection without making it mushy.