Ingredients :
2 Tbsp olive oil, divided1 lb lean ground beef1 1/2 cups chopped yellow onion1 cup diced carrots (about 2 medium)1 cup diced celery (about 3 stalks)3 cloves garlic, minced (1 Tbsp)3 (8 oz) cans tomato sauce2 14.5 oz cans low-sodium chicken broth1/2 cup water, then more as desired1 (15 oz) can diced tomatoes2 tsp granulated sugar1 1/2 tsp dried basil1 tsp dried oregano3/4 tsp dried thyme1/2 tsp dried marjoramSalt and freshly ground black pepper1 cup dry ditalini pasta1 (15 oz) can dark red kidney beans, drained and rinsed1 (15 oz) can great northern beans, drained and rinsedFinely shredded Romano or Parmesan cheese , for serving3 Tbsp minced fresh parsley
Préparations :
Heat 1 Tbsp olive oil in a largepot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.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.Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.Enjoy !
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