(Serves 6)

INGREDIENTS:

1 medium onion cut into 8 pieces
2 carrots cut into 2-inch pieces
1 rib of celery, trimmed and cut into 1-inch pieces
1 large clove of garlic
2 teaspoons of olive oil
2 cups of canned, chopped tomatoes with juices
4 cups defatted chicken, beef, or vegetable broth
1 can Great Northern Navy Beans
1/2 cup ditalini pasta
1 teaspoon of dried basil
1 teaspoon dried parsley
salt and pepper to taste
1/2 lb. ground round, browned and drained

Note: My Mother uses a combination of all three stocks (beef, chicken, and vegetable) which makes it not too beefy, not too chickeny -- kind of just right). But you can use one individual type if you prefer.

DIRECTIONS:

Brown ground round; drain and set aside. Combine carrots, onions, celery, and garlic in a food processor and grind until the vegetables are finely chopped.

Heat oil in a heavy 4-quart soup pot over medium to medium/high heat. Add the chopped vegetables in the oil and cook until they are softened (about 2 - 5 minutes). Stir in tomatoes, broth, and meat. Bring to a boil. Cover, reduce heat to medium-low and simmer for 20 - 30 minutes.

Add beans and pasta; cook stirring frequently until the pasta is tender but firm, which takes approximately 10 minutes. Season with salt & pepper; stir in basil and parsley. Garnish with parmesan cheese if desired.