• Heat a large stock pot over medium high heat. Add the ground beef, breaking up, cook for 5-6 minutes until it is no longer pink. Remove from the pan.
  1 pound lean ground beef
• Return the pan to the heat, add the olive oil and stir in the carrots, onion and celery. Cook for 6-7 minutes, until the onions are translucent and the veggies are starting to soften. Add in the garlic and cook for another minute, until you can start to smell it.
  1 Tablespoon olive oil, 1 cup diced carrots, 1 cup diced onions, 1 cup diced celery, 4 cloves garlic
• Pour in the diced tomatoes, tomato sauce, both beans, chicken broth and the Italian seasoning. Stir until well combined. Bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Taste and season with salt and pepper to your liking
  15 oz diced tomatoes, 15 oz tomato sauce, 8 oz tomato sauce, 15 oz dark kidney beans, 15 oz northern beans, 4 cups chicken broth, 1 Tablespoon Italian seasoning, salt &pepper

Pasta

• Option 1 - stir in the uncooked pasta during the last 10 minutes of the soup simmering and cook until the pasta is tender.
  1 cup ditalini pasta
• Option 2 - cook pasta separately according to the package directions. When serving add pasta to each both and store separately so the pasta doesn't get mushy.
• Serve soup topped with Parmesan cheese and fresh parsley or basil if desired.