Sort ingredients
seranine
QR Code
Listen
Pdf
In a large stockpot or Dutch oven, brown the ground beef until no pink remains.
Add onion, celery, and minced garlic to the pot and continue cooking over medium heat until onions are soft. (If there is not enough fat in the pan from cooking the ground beef, add 1-2 tablespoons of olive oil to aid in sauteeing the vegetables.)
Drain the meat and vegetables of any excess fat.
Add the carrots, beans, tomatoes, tomato sauce, beef broth, and Italian seasoning to the mixture and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15-20 minutes.
Meanwhile, cook the pasta in a pot of salted water until al dente. Drain and set aside.
Once the soup has simmered at least 15 minutes, remove from heat and stir in the cooked pasta.
Serve with fresh herbs for garnish.