This soup is sort of adapted from the Olive Garden soup recipe with a few of my own changes. It is so good and best served with freshly grated pecorino romano cheese and some crusty bread.
Comfort food should bring your family to the table. This soup did just that with mine and I am sure your family will enjoy it too. It is not hard to make, and it makes a lot. Get ready to invite some friends or family over, or freeze the leftovers for a day that cooking is not on the agenda.
People always joke with me about how I am always cooking for an army...and I do! There is something comforting to me about cooking a whole big pot of soup. I mean, if a little drop of soup was simmering in a tiny saucepan, would that make you feel good?
But when you walk in and see a big stock pot simmering on the stove filled with a hearty soup you will probably want to stay for dinner.
Because I literally cooked for an army.
Hearty Tuscan Soup
1 lb extra lean ground beef
1 small onion, diced
2 large carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
2 -14.5 oz cans of diced tomatoes
1 -15 oz can of red kidney beans, undrained
1-15 oz can of white northern beans, undrained
1 tbslp white vinegar
2 tsp salt
1 tblsp dried Italian seasoning
1 tsp dried thyme
1/2 tsp pepper
1/2 lb cooked ditalini pasta
pecorino romano for serving
In a large stock pot, brown ground beef until lightly browned and cooked through. Add carrots, onion, celery and garlic and saute for 5 minutes on medium heat. Add tomatoes, beans with the liquid, vinegar, salt, pepper and spices. Stir well and simmer for one hour on low heat. Serve hot soup over cooked pasta. Sprinkle with cheese and serve with warm, crusty bread.