Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 pound Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 (28 oz) can Canned Diced Tomatoes (undrained)
  • 6 cups Beef or Chicken Broth (Low sodium)
  • 2 cups Water
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1 large Bay Leaf
  • 1 tablespoon Brown Sugar
  • Salt and Black Pepper, to taste
  • 1 (15 oz) can Canned Cannellini Beans, drained and rinsed
  • 1 (15 oz) can Canned Dark Kidney Beans, drained and rinsed
  • 1 cup Ditalini Pasta (dry)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)
  • Grated Parmesan Cheese (for serving)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion, carrots, and celery (the soffritto). Sauté until vegetables are soft and the onion is translucent, about 8-10 minutes.
  2. Add the ground beef to the pot. Break it up with your spoon and cook until fully browned. Drain off any excess fat.
  3. Stir in the minced garlic and tomato paste. Cook, stirring constantly, for 2 minutes. This crucial step 'blooms' the paste, concentrating its flavor and removing the metallic edge.
  4. Pour in the canned diced tomatoes (undrained), broth, water, brown sugar, oregano, thyme, and bay leaf. Season generously with salt and pepper.
  5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and allow it to simmer gently for 20 minutes to allow the flavors to marry.
  6. Stir in both the cannellini and kidney beans. (Optional: Remove 1 cup of the soup base, mash the beans and vegetables, and return the mash to the pot to naturally thicken the soup). Simmer for another 5 minutes.
  7. Increase the heat slightly to maintain a vigorous simmer. Add the dry ditalini pasta directly to the soup.
  8. Cook the pasta according to package directions minus 1 minute (usually about 6-8 minutes). Stir frequently to prevent the pasta from sticking to the bottom.
  9. Remove the bay leaf. Check and adjust the seasoning one final time. Let the soup stand, uncovered, for 5 minutes before serving. Garnish heavily with fresh parsley and grated Parmesan.