Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 onion, diced or grated
• 2 carrots, peeled and diced
• 1 can (28 ounces) diced or chopped tomatoes with their juice
• 1 can (15 ounces) kidney beans, drained and rinsed
• 3 cups cooked white beans or 2 cans (15 ounces each), drained and rinsed
• 7 cups low-sodium beef broth
• 1 jar (24 ounces) pasta or spaghetti sauce
• 2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 cups uncooked small pasta, such as ditalini, elbows, or small shells
• Salt, to taste
• Grated Parmesan cheese, for serving

Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the ground beef and diced onion.
3. Cook until the beef is browned and the onion is tender, breaking the meat into small pieces as it cooks.
4. Drain excess grease if necessary.
5. Add the carrots, diced tomatoes, kidney beans, white beans, beef broth, pasta sauce, oregano, and black pepper.
6. Stir until combined and bring the soup to a gentle boil.
7. Reduce the heat and simmer for about 15 minutes, or until the carrots are almost tender.
8. Add the uncooked pasta.
9. Continue simmering for 8-12 minutes, stirring occasionally, until the pasta is tender.
10. Taste before adding salt because the broth, beans, and pasta sauce may already contain sodium.
11. Serve with grated Parmesan cheese, if desired.