Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1.5 cups yellow onion, finely diced
  • 1 cup carrots, julienned or finely diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 30 oz beef broth, low sodium
  • 15 oz tomato sauce
  • 15 oz diced tomatoes, with juices
  • 15 oz dark red kidney beans, drained and rinsed
  • 15 oz cannellini beans, drained and rinsed
  • 1 tsp granulated sugar
  • 1.5 tsp dried oregano
  • 1.5 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup ditalini pasta, uncooked

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking it into small crumbles.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables soften and the beef creates a mahogany-colored crust (fond) on the bottom. Stir in the minced garlic for the last 60 seconds until fragrant.
  3. Pour in the beef broth, tomato sauce, and diced tomatoes. Use a wooden spoon to scrape the bottom of the pot to release the flavorful browned bits.
  4. Stir in the drained kidney beans and cannellini beans. Add the sugar, oregano, basil, thyme, salt, and pepper.
  5. Bring the soup to a rolling boil, then reduce heat and add the ditalini pasta. Simmer until the pasta is al dente and the broth has thickened to a velvety consistency.