1 lb Lean Ground Beef (or Ground Turkey)
1 Tbls Olive Oil
Salt & Pepper
1/2 Medium Onion, Diced
1/2 Cup Celery, Diced
1/2 Cup Carrots, Diced
2 Cloves Garlic, minced or sliced
1 Can Diced Tomatoes with juice
1/2 Can Kidney Beans, Rinsed
1/2 Can Great Northern Beans, Rinsed
32 oz Chicken Broth
2 cups (dry) Ditalini Pasta, Cooked al dente according to package
8 oz your favorite Cannizzaro Marinara – Marinara, Arrabbiata, or Mushroom Marinara would all work great!
Parmigiano Reggiano – grated for garnish and the perfect flavor
Bring a salted pot of water to a boil. Cook pasta al dente, drain and set aside.
Brown ground meat, seasoned with a little salt & pepper until cooked through. Drain if needed and set aside. In same pot, add olive oil, onion, celery, carrots and garlic and season with salt and pepper. Saute 6 minutes until beginning to soften. We love our veggies a little crunchy still in our soups but if you don’t, cook a bit longer. Add remaining ingredients through Cannizzaro Marinara Sauce (including the cooked ground meat) and simmer until hot.
Serve in soup bowls topped with LOTS of Parmigiano Reggiano!