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<\/p>\n<\/p>\n
2\u00a0Tbsp\u00a0olive oil,\u00a0divided<\/p>\n
1\u00a0lb\u00a0lean ground beef<\/p>\n
1 1\/2\u00a0cups\u00a0chopped yellow onion<\/p>\n
1\u00a0cup\u00a0diced carrots\u00a0(about 2 medium)<\/p>\n
1\u00a0cup\u00a0diced celery\u00a0(about 3 stalks)<\/p>\n
3\u00a0cloves\u00a0garlic,\u00a0minced (1 Tbsp)<\/p>\n
3\u00a0(8 oz) cans\u00a0tomato sauce<\/p>\n
2\u00a014.5\u00a0oz cans low-sodium chicken broth<\/p>\n
1\/2\u00a0cup\u00a0water,\u00a0then more as desired<\/p>\n
1\u00a0(15 oz) can\u00a0diced tomatoes<\/p>\n
2\u00a0tsp\u00a0granulated sugar<\/p>\n
1 1\/2\u00a0tsp\u00a0dried basil<\/p>\n
1\u00a0tsp\u00a0dried oregano<\/p>\n
3\/4\u00a0tsp\u00a0dried thyme<\/p>\n
1\/2\u00a0tsp\u00a0dried marjoram<\/p>\n
Salt and freshly ground black pepper<\/p>\n
1\u00a0cup\u00a0dry ditalini pasta<\/p>\n
1\u00a0(15 oz) can\u00a0dark red kidney beans, drained and rinsed<\/p>\n
1\u00a0(15 oz) can\u00a0great northern beans, drained and rinsed<\/p>\n
Finely shredded Romano or Parmesan cheese\u00a0, for serving<\/p>\n
3\u00a0Tbsp\u00a0minced fresh parsley<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 2\u00a0Tbsp\u00a0olive oil,\u00a0divided 1\u00a0lb\u00a0lean ground beef 1 1\/2\u00a0cups\u00a0chopped yellow onion 1\u00a0cup\u00a0diced carrots\u00a0(about 2 medium) 1\u00a0cup\u00a0diced celery\u00a0(about 3 stalks) 3\u00a0cloves\u00a0garlic,\u00a0minced (1 Tbsp) 3\u00a0(8 oz) cans\u00a0tomato sauce 2\u00a014.5\u00a0oz cans low-sodium chicken broth 1\/2\u00a0cup\u00a0water,\u00a0then more as desired 1\u00a0(15 oz) can\u00a0diced tomatoes 2\u00a0tsp\u00a0granulated sugar 1 1\/2\u00a0tsp\u00a0dried basil 1\u00a0tsp\u00a0dried oregano 3\/4\u00a0tsp\u00a0dried thyme 1\/2\u00a0tsp\u00a0dried marjoram Salt and freshly ground black pepper […]<\/p>\n","protected":false},"author":1,"featured_media":4608,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
<\/div>\nHeat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.<\/div>\nDrain fat from beef then transfer beef to a plate, set aside.\u00a0Heat remaining 1 Tbsp olive oil in same pot.<\/div>\nAdd onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.<\/div>\nAdd chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.<\/div>\nBring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.<\/div>\nMeanwhile prepare ditalani pasta according to directions on package, cooking to al dente.<\/div>\nAdd cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.<\/div>\nAllow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"