This is a hearty, filling comfort food. Be sure to slice up some fresh baked Italian bread to eat with this hearty soup!
(This recipe is doubled and makes about 8 servings)
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cans fired roasted diced tomatoes
1 can white kidney beans
1 can red kidney beans
3 cans beef broth
2 tsp oregano
1½ tsp pepper
1 Tbsp. parsley
2 tsp Tabasco sauce 2 tsp sugar 2 tsp salt
1 small can tomato paste
8 oz. pasta such as Ditalini, Small Shells, Cellentani (pictured here)
Fry beef in pan, drain fat.
Saute carrots, celery and onion until starting to soften. Alternatively, you can just add the raw veggies to the pot.
Add rest of the ingredients and simmer about 1 hour.
Serve w/grated fresh Pecorino Romano cheese (See my food blog on Grated Pecorino Romano).