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Submitted by: Karen Crooks from West Des Moines, IA
Originally shared on the web 06/15/2018

3/4 lb. ground beef chuck
1 onion, chopped
1 T. oil
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, peeled and chopped
1 T. dried basil
1 T. dried oregano
15-oz. can diced tomatoes
4 c. chicken broth
15-oz. can Great Northern beans, drained and rinsed
1 c. ditalini pasta, uncooked
Garnish: shredded Parmesan cheese

In a large heavy soup pot over medium heat, brown beef and onion in oil until beef is no longer pink; drain. Stir in garlic, celery and carrot; cook for 4 minutes. Sprinkle with basil and oregano. Stir in tomatoes with juice and chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes. Stir in beans and pasta; simmer for 6 to 7 minutes, or until pasta is cooked. Ladle into bowls; garnish individual servings with Parmesan cheese. Serves 4 to 6.