Ingredients:

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup finely diced carrots (about 2 medium)
• 2 cups finely diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 4 cups chicken stock
• 1/2 cup water
• 1 (15 oz) can diced tomatoes
• 1 tablespoon dried Italian seasoning
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 2 teaspoons balsamic vinegar
• Finely shredded Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley

Directions:

Heat 1 Tbsp olive oil in a large pot over medium high heat. Add ground beef and cook, stirring occasionally until cooked through. Drain any grease. Add remaining 1 Tbsp olive oil in same pot. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Add chicken stock, tomato sauce, water, canned tomatoes, and Italian seasoning. Season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally about 5 minutes. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Stir in balsamic vinegar. Add more water or chicken stock if too thick. Allow to cook 1 minute longer. Stir in parsley, serve warm with shredded Parmesan cheese.