1 1/2 lb. lean ground beef (or 1 lb. beef and 1/2 lb. sage sausage)
1 diced onion
1 c. sliced celery (about 4 to 5 stalks)
1 c. sliced carrots (2 or 3 lg. carrots)
3 cloves garlic, minced

Brown meat with other ingredients above and drain. Then add the following ingredients, bring to a boil, then simmer 20 minutes.

1 can (16 oz.) tomatoes, cut up
1 can (15 oz.) tomato sauce
1 can red kidney beans, undrained
1 can white navy beans, undrained
2 c. (or more) water
2 cans low sodium beef broth
2 beef bouillon cubes
1 tbsp. dried parsley flakes
1/2 tsp. sweet basil
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. oregano (or to taste)
pinch of red hot pepper flakes

Add 1 cup small elbow macaroni and 1 cup green beans, cut in 1 inch pieces. Bring to a boil again, then simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving. Green beans are optional.

Cooks Note:

This is the non-traditional version of this dish. It's a good stand-in for the original as a quick meal. The real Italian version of this dish is a simple soup made with dry cannellini beans or white kidney beans, a prosciutto or smoked ham bone or Italian sausage such as Sopressato, a hot pepper, a pinch or two of fresh basil and oregano, cracked black pepper, a fresh tomato or a spoonful of tomato paste.

Garlic and a chopped onion are sauteed in some olive oil, the tomato paste is added along with the herbs and cooked for several minutes. Water or stock is added along with the ham bone and the beans, then the soup is simmered for hours on the back of the stove. Add a bay leaf or two, if desired.

After the beans are tender, a cupful or so can be pureed and returned to the soup, if desired, for extra thickness, but when cooked long enough, this is not necessary. If there are any leftover chunks of ham, they can be added to the soup during the last half hour of cooking. The soup is then served over cooked pasta (ziti, bows, elbows, ditalini, etc). Serve accompanied with sweet vinegar peppers.

See also: pasta and beans