Oh New England… March 14th and we’ve got freezing rain. Calls for soup.
1 small onion, chopped
1 celery rib, thinly sliced
4 cloves garlic, minced
1 carrot, thinly sliced (or 12 baby carrots)
1 can diced tomatoes, undrained
1 can of Cannelli beans
4 sprigs thyme, leaves removed
1 spring rosemary
3 cups chicken broth
1 cup ditalini pasta
½ lb ground beef
Salt and Pepper to taste
Brown ground beef over medium heat. Break up, cook until no longer pink and set aside.
In a large pot heat on low with a tablespoon of extra virgin olive oil. Cook onions until translucent. Add in celery, carrot and garlic. Saute on low until all are tender. Add in chicken broth. Bring heat up to a boil and then back down to a simmer. Add in can of diced tomatoes (do not drain), ground beef, sprig of rosemary and thyme leaves. Simmer for 30 minutes. During the last 8 minutes stir in beans and ditalini. Salt and pepper to taste. Garish with shaved or sliced parmesan. One of my favorite hearty soups!
In Italian, Ditalini means “small fingers”. Slightly creepy… considering it’s going into soup!