For the Soup Base:

2 tablespoons olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 lb ground Italian sausage (or ground beef)

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) tomato sauce

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

4 cups chicken or vegetable broth

1 cup water

1 teaspoon Italian seasoning

1/2 teaspoon dried thyme

Salt and pepper, to taste

For the Pasta:

1 cup small pasta (like ditalini, elbow macaroni, or small shells)

Optional Garnishes:

Grated Parmesan cheese

Fresh parsley or basil, chopped

Crusty bread for serving

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat.

Add the onion, carrots, and celery, cooking until softened, about 5 minutes.

Stir in the garlic and cook for an additional minute.

Step 2: Cook the Meat

Add the ground Italian sausage (or ground beef) to the pot.

Cook until browned, breaking it into small pieces with a spoon. Drain excess fat if necessary.

Step 3: Build the Soup Base

Add the diced tomatoes, tomato sauce, kidney beans, cannellini beans, broth, and water to the pot.

Stir in the Italian seasoning, thyme, and season with salt and pepper to taste.

Bring to a boil, then reduce heat and simmer for 20–25 minutes to let flavors meld.

Step 4: Cook the Pasta

While the soup simmers, cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.

Step 5: Combine and Serve

Stir the cooked pasta into the soup. (For softer pasta, add it earlier.)

Taste and adjust seasoning if needed.

Serving Suggestions:

Ladle the soup into bowls and sprinkle with grated Parmesan and fresh parsley or basil.

Serve with warm crusty bread or garlic bread for dipping.