Spring is here, but I know many states are still experiencing cold weather; so if you like soup, give this one a try and let me know what you think! I guess all the wonderful rainy weather we’ve had in Southern California put me in the mood for soups recently. I have tried (and LOVED) all the new recipes (see Creamy Chicken & Wild Rice Soup, and Tomato Hamburger Soup) and hope you will, too!
- 1 Tablespoon EVOO
- 1 pound lean ground beef
- 2 cups shredded carrots
- 4 celery stalks, diced
- 1 medium onion, diced
- 1 28 ounce can diced tomatoes
- 1 32 ounce box low-sodium beef broth (I also added an additional can (14.5 ounce) beef broth)
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste (1 tsp salt and ½ teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Add olive oil to a large skillet and add the ground beef. Cook until browned and no longer pink.
Place the beef in a stock pot along with the rest of the ingredients except for the beans and pasta.
Bring to a boil, reduce heat and cook on low for 30 minutes. Add beans and pasta and cook an additional 10 minutes or until pasta is cooked. Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately with a crusty bread and sprinkle on Parmesan cheese if desired.
(P.S. I added the additional can of beef broth because it was a very THICK soup and I felt it needed to thin out.)