Classic Pasta e Fagioli Soup

Ingredients:

• Olive oil: 2 tablespoons
• Ground beef: 1/2 pound (optional)
• Onion, finely chopped: 1 medium
• Carrots, diced: 2 medium
• Celery stalks, diced: 2
• Garlic, minced: 3 cloves
• Beef broth: 4 cups
• Canned diced tomatoes: 1 can (14.5 ounces)
• Tomato sauce: 1 can (8 ounces)
• Kidney beans, drained and rinsed: 1 can (15 ounces)
• Great Northern beans, drained and rinsed: 1 can (15 ounces)
• Dried oregano: 1 teaspoon
• Salt: To taste
• Black pepper: To taste
• Dried basil: 1/2 teaspoon
• Dried thyme: 1/2 teaspoon
• Pasta (like ditalini): 1 cup

Instructions:

1. Cook the Meat:
   • In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned. Remove the beef from the pot and set aside.
2. Sauté Vegetables:
   • In the same pot, add onions, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Simmer the Soup:
   • Return the beef to the pot if used. Add beef broth, diced tomatoes, and tomato sauce. Stir in oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes.
4. Add Beans and Pasta:
   • Add the kidney beans, Great Northern beans, and pasta to the pot. Continue to simmer until the pasta is tender, about 10 minutes.
5. Adjust Seasonings and Serve:
   • Taste and adjust the seasoning if necessary. Serve hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.

This recipe should give you a similar result to the dish shown in your photo. You can customize it by adjusting the types of beans or pasta, adding other vegetables, or leaving out the meat for a vegetarian version. Enjoy your cooking!