Ingredients
1 tbsp. olive oil
1 16 oz. can cannellini or navy beans
1 16 oz. can kidney beans
1 16 oz. can tomato sauce
1 large onion, chopped fine
5 garlic cloves, peeled and mashed
4 celery stalks, including leaves, sliced thin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. basil
1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup snipped fresh parsley, preferably Italian
1/2 cup julliened carrot
1/2 lb. lean ground sirloin
4 cups water
3/4 cup uncooked ditalini (tiny, tube shaped pasta) or other pasta
Freshly grated Romano, Parmesan or Pecorino cheese
Instructions
- In a large skillet, brown the sirloin. In a second pot cook the ditalini or other pasta (orzo is good).
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and saute gently until the onion is golden. Add the sirloin, celery, salt and black pepper, oregano and basil. Stir for a minute or two and then add the water, beans, tomatoes (with juices), tomato sauce, parsley, carrot and pasta. Cover and simmer until beans are heated, about 20 minutes.
- Serve with the grated cheese.