One thing about me is that I love copycat recipes. Nothing is better (IMO) than replicating my favorite fast food or restaraunt recipe. Some meals just taste better from the restaraunt, but this copycat tastes even better than the restaraunt, and can be frozen to save for later. To eat after freezing, just allow for the soup to thaw in the bag, add to a pot and heat over medium heat.

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1lb ground beef
• 1 onion (chopped)
• 2 medium carrots
• 3 celery ribs (diced)
• 3 garlic cloves (minced)
• 3 8oz cans tomato sauce
• 2 14.5oz cans beef broth
• 1 14.5oz can petite diced tomatoes
• 1/2 cup water
• 2 tsp sugar
• 1 tsp dried basil & oregano
• 8 oz ditalini pasta
• 1 15oz can dark red kidney beans & cannellini beans (rinsed & drained)
• parmesan cheese (I just eyeball this according to how cheesy I want it)
• salt & pepper to taste

Begin by cooking ground beef in a large saucepan over medium high heat until finished. After it is completely cooked, add in chopped onions, carrots, celery, and garlic.

After combining those ingredients, add tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt, & pepper. Bring this to a boil and allow to simmer for 5 – 6 minutes. Add the pasta and cook for 10 – 15 minutes, or until the pasta and vegetables are cooked.

Lastly, add in the cannellini and kidney beans until heated. Add more water if you want the soup thinner. Serve with the parmesan cheese on top.

Nutrition Information:

Nutrition information is unavailable for this recipe.