Cobble Creek Kitchen

2 tsp. Olive Oil
1 lb. Ground Beef
1 Chopped Onion
2 C. Diced Celery
2 C. Shredded Carrot
3 cans Beef Broth
2 tsp. Dried Oregano
1 tsp. Pepper
1 1/2 to 3 Tb. Fresh Parsley
2 24oz. jars Chunky Ragu Sauce with tomatoes, garlic, and onion.
1 can Red Kidney beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 C. Small pasta tubes, cooked

1. Heat oil and add beef and saute until brown. Drain.
2. Stir in onion, celery, carrots, and simmer 10 minutes.
3. Add broth, Ragu, oregano, pepper, parsley, and simmer 10 minutes.
4. Add beans and additional water if too thick. Simmer 10 minutes.
5. When ready to serve, add small amount of pasta to bowl and pour soup over it. Sprinkle Parmesan cheese on top.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Soups