Ingredients:

  • 1 lb extra-lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, diced into small rounds
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes, no-salt-added
  • 15 oz tomato sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 4 cups low-sodium beef broth
  • 15 oz cannellini beans, un-drained
  • 15 oz red kidney beans, rinsed
  • 1 cup ditalini pasta, uncooked
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the olive oil in your 6 quart Dutch oven over medium high heat. Add the 1 lb ground beef, breaking it into small crumbles with your spoon. Cook until a mahogany colored crust forms on the meat and the bottom of the pot. Note: This crust is the source of all your deep savory flavor.
  2. Toss in the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent but the carrots still have a little snap to them.
  3. Add the 3 cloves of minced garlic along with the oregano, basil, and thyme. Stir constantly for about 1 minute until the air smells intensely garlicky and herbal.
  4. Pour in the 28 oz crushed tomatoes and the 15 oz tomato sauce. Use your spoon to scrape the bottom of the pot to release all those browned beef bits into the sauce.
  5. Add the 4 cups of beef broth and the 2 tbsp of apple cider vinegar. This is the moment the broth starts to take on its final character.
  6. Stir in the 15 oz un drained cannellini beans and the 15 oz rinsed kidney beans. Using the cannellini liquid is key for the final texture.
  7. Bring the whole mixture to a rolling boil, then immediately turn the heat down to low. Let it simmer for 10 minutes until the colors deepen and the flavors meld.
  8. Add the 1 cup of uncooked ditalini pasta. Cook for 8 to 10 minutes until the pasta is al dente (firm to the bite). Note: Do not overcook, as the pasta will continue to soften in the hot broth.
  9. Taste the soup and add the salt and pepper. I usually find it needs about half a teaspoon of each, but your palate might differ.
  10. Remove from heat and serve immediately. The soup will thicken as it sits, so don't be alarmed if it looks a little thin right at the finish line. Chicken Spiedini Recipe: Shatter-Crisp & Lemon-Butter Glazed — Discover the best chicken spiedini recipe for an authentic Italian steakhouse...Lemon Chicken Cauliflower Rice Skillet Dinner: Pan-Seared — Master this Lemon Chicken Cauliflower Rice recipe, perfect for a zesty skille...BBQ Chicken Pasta for 4 Servings: Smoky and Velvety — Master the ultimate BBQ Chicken Pasta with smoky outdoor flavor in a velvety ... $img_2$