- 1 lb ground beef, turkey, or chicken
- 1 small onion, diced
- 1 carrot, peeled and chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 2 14.5-ounce cans diced tomatoes
- 1 15-ounce can red kidney beans, undrained
- 1 15-ounce can great northern beans, undrained
- 1 15-ounce can tomato sauce
- 1 12-ounce can V8 or tomato juice
- 1 tbsp white vinegar
- 1 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 8 ounces ditalini pasta
Brown the ground beef in a large sauce pan or Dutch oven over medium heat. Drain off most of the fat. Add onion, carrot, celery, and garlic; saute for 10 minutes.
Add all remaining ingredients except the pasta. Bring to a boil. Reduce heat, cover, and simmer for at least 1 hour. About 50 minutes into simmer time, cook the pasta according to package instructions. Drain.
Add the pasta to the soup and simmer for 5-10 more minutes.
8 servings