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Directions:
In a large stock pot/soup pot, cook and crumble the ground beef, onion, and ½ teaspoon salt over medium-high heat. When beef is no longer pink drain the excess grease from the pot.
1 pound ground beef,1 yellow onion,½ teaspoon kosher salt
Add beef broth, diced tomatoes, jarred pasta sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil over medium-high heat.
3 cans (14.5 oz each) beef broth,1 can (14.5 oz) petite diced tomatoes,1 jar (24 oz) pasta sauce,1 cup thinly sliced celery,1 cup thinly sliced baby carrots,1 can (15 oz) kidney beans,1 can (15 oz) cannellini beans,1 teaspoon oregano,1 teaspoon dried basil,½ teaspoon kosher salt,½ teaspoon black pepper
Once boiling, cover the soup pot with a lid and reduce to medium-low heat.
Simmer for 30-40 minutes. Remove the lid and give the soup a good stir a few times during the simmer time.
Add the uncooked small shell pasta and cover the pot with the lid. Let simmer for an additional 10 minutes, or until the pasta is cooked to al dente or to your preference.
8 oz uncooked small shell pasta
Serve with chopped fresh parsley and/or freshly grated parmesan cheese (optional).
Enjoy !!