I’m fairly certain that this soup was made popular in the United States by Olive Garden. It’s basically an Italian chili. My kids love it and I’m happy to serve it since it’s loaded with vegetables and protein. You can add some heat by adding a little crushed red pepper. You can also top it with some grated Parmesan cheese just before serving. I make a big batch and freeze anything that’s left over after 2 days, which rarely happens. This recipe makes a full 5 quart soup pot.

Ingredients:

• 1 lb lean ground beef
• 1 Tbsp extra virgin olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 6 cloves garlic, minced
• 1 can diced tomatoes, 15 oz
• 1 can Great Northern or Navy Beans, 15 oz, drained
• 1 can Kidney Beans, 15 oz, drained
• 4 oz tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• salt and pepper to taste
• 8-10 cups chicken broth
• 3/4 cup of small shell pasta or ditalini pasta
• chopped parsley as garnish

Steps:

1. Brown the ground beef in a heavy bottom soup pot. I like to use a 5 quart Dutch oven. Remove the browned beef and drain any excess fat.
2. Add the olive oil and saute all the vegetables until softened in the same pot, about 5 minutes.
3. Add all other ingredients except for the pasta and simmer for 20 minutes.
4. Add the pasta and simmer for an additional 10-15 minutes.
5. Add the chopped parsley and/or Parmesan cheese just before serving.