1/3 cup olive oil
1 medium onion, chopped
2 cloves garlic, chopped
½ cup celery, chopped
1/3 cup carrots, peeled and chopped thin
1 lb. lean ground beef, crumbled
Coarse garlic salt with dried parsley
1 28-oz. can whole tomatoes, chopped
1 can cannellini beans, partially drained
1 cup red kidney beans
1 tsp. oregano, or more to taste
1 tsp. salt
¼ tsp. ground black pepper
1/8 tsp. crushed red pepper, or more to taste
¼ cup fresh Italian flat-leaf parsley, chopped
½ cup homemade or low-sodium canned chicken broth
Coarse-ground black pepper, to taste
Coarse sea salt
½ cup ditali pasta noodles
Freshly grated Parmesan cheese
• In a large saucepan, pour in the olive oil and sauté the onion, garlic, celery and carrots for 15 minutes. Add the ground beef and sprinkle with the garlic salt. Continue to cook with the vegetables another 8 to 10 minutes, until the meat is no longer pink.
• Add the tomatoes, with juice included, to the vegetable mixture. Add the cannellini beans, red kidney beans, oregano, salt, pepper, crushed red pepper, parsley and chicken broth. Cook together another 15 minutes. Check the seasonings and add the coarse-ground black pepper and sea salt to taste.
• Boil the ditali pasta in salted water for 3 to 4 minutes. Drain and add the undercooked pasta directly to the soup. Continue to cook together 5 minutes longer. Serve in pasta bowls, garnished with plenty of Parmesan cheese and Italian bread for dipping.