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1 pound ground beef
1 large onion, chopped
1 tsp garlic, minced
1 large carrot, peeled, halved and sliced
2 large stalks celery, thinly sliced
2 cans stewed tomatoes, crushed
1 tsp dried basil
salt & pepper
3 cups beef broth
1 can great northern beans, drained
6 ounces small-sized pasta
Place meat, onion and garlic in a large pot and brown over medium heat; stirring constantly to crumble, until meat cooked. Drain off any excess fat. Add carrot, celery, tomatoes, seasonings and broth to pot and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes or until veggies are tender. Add the beans and pasta to the pot, cover and simmer for 7 to 9 minutes or until pasta is al dente.