Ingredients
1lblean ground beef
1tbspolive oil
1carrot,diced
1celery stalk,diced
1onion,thin slice, diced
1tspgarlic,minced
32oztomato vegetable juice cocktail,(1 bottle), such as V8®
14ozchicken broth,(1 can)
1tbspdried parsley
1tbspdried basil
1tspdried oregano
freshly ground black pepper,to taste
1½cupsditalini pasta
15ozcannellini beans,(1 can), drained, rinsed
Preparation
Heat a large skillet over medium-high heat. Cook and stir the beef in the hot skillet for 5 to 7 minutes until browned and crumbly, then drain and discard the grease.
Heat the olive oil in a large saucepan over medium-high heat, then sauté the carrot, celery, and onion for 5 to 10 minutes until softened. Add the garlic and sauté for 1 to 2 minutes until fragrant.
Stir the vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into the vegetable mixture, then bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook the ditalini pasta in the boiling water, stirring occasionally for 8 minutes until cooked through but firm to the bite. Drain.
Stir the cannellini beans and ground beef into the soup, then cook and stir for about 10 minutes until the soup is heated through.
Spoon about ⅓ cup pasta into each serving bowl, then ladle the soup over the pasta.
Serve and enjoy.
