I decided to make several meals at the beginning of the week so that once my classes hit Thursday-Saturday we would already have some meals in the fridge and not be tempted to get fast food or carryout.
This soup was easy to make and fabulous as well. I loved the Ditalini pasta in it. It makes a huge pot of soup so this will make several meals for us. Hopefully there's only a few more weeks of chilly weather left....I'm getting Spring fever and ready for some warm weather!
Source: Wholesome Mommy
1 lb. ground beef
1 small onion, chopped
1 c. shredded carrots (about 2 large)
2 c. Ditalini pasta
2 cans (14.5) beef broth
1 can diced tomatoes, unstrained
28 oz. spaghetti sauce
1 (16 oz) can dark red kidney beans, drained well
1 can navy beans or cannellini beans, drained well
1 t. garlic powder
Saute beef and onions in a large Dutch oven over medium high heat until browned and onions opaque. Drain and set aside.
Heat olive oil in the same pot and add carrots. Saute about 5 minutes until carrots are tender.
Meanwhile, cook pasta as directed on the package, in a seperate pot. Cook the pasta until just underdone, so that it won’t get mushy when you add it to the soup.
Return the beef to the pot and add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in the pasta. Serve!
This makes about 10 servings and is even better the next day leftover!