A comforting and flavorful Italian-inspired soup featuring beans, pasta, and aromatic vegetables.
Heat a large saucepan over medium heat and cook the ground beef until browned. Drain excess fat.
Use a wooden spoon to break the beef into small pieces as it cooks for even browning.
Add the chopped onion, diced carrot, sliced celery, and minced garlic to the saucepan. Sauté until softened.
Cook the vegetables until they release their aroma and become tender for a flavorful base.
Stir in the diced tomatoes, kidney beans, great northern beans, tomato sauce, vinegar, and seasonings. Simmer gently.
Simmering allows the flavors to meld together beautifully.
Meanwhile, cook the pasta in boiling water until al dente. Drain and set aside.
Cook the pasta separately to prevent it from becoming mushy in the soup.
Add the cooked pasta to the soup and stir to combine. Simmer for an additional 5 minutes.
Adding the pasta at the end keeps it from absorbing too much liquid.
Serve the soup hot, garnished with fresh herbs or grated Parmesan cheese if desired.
Serve with a slice of crusty bread for a complete meal.
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