2 Lb. Ground Chuck
8 oz. pasta Bits (Ditalini)
2 Tbsps. Onion, Finely Chopped
½ Cup Carrots, Finely Diced or Shredded
½ Cup Celery, Finely Chopped
1 (16 oz.) Can Red Kidney Beans, Undrained
1 (15 oz.) Cam White Northern Beans, Undrained
2 (16 oz.) Cans Diced Tomatoes
88 oz. Beef Stock or Chicken Broth
4 (8 oz.) Cans Tomato Sauce
1 Cup Water
4 Tbsps. Italian Seasoning
2 Tbsps. Basil, Dried
2 Tsp. Salt 2 Tsp. Seasoned Salt
2 Tsp. Black Pepper
1-1/2 Tsp. Tabasco Sauce
Parmesan Cheese, Optional Topping


  1. Cook ground chuck; drain and set aside. 
  2. Cook Ditalini pasta per package instructions. 
  3. In a large pot, add cooked ground chuck, onions, carrots, celery, cooked pasta, red kidney beans, white northern beans, tomatoes, tomato sauce, beef stock, Italian seasoning, basil, seasoned salt, pepper, tabasco and water.  Stir and bring to a boil; reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.  Taste and add additional seasoning if required.
  4. Top with parmesan cheese, if desired, and serve hot.

Yield:  20 Cups

NOTE:  I make a large batch so I can freeze ½ into individual meal servings. Serve soup with crusty bread, garlic toast or garlic sticks.

MEAL: Serve with any type of salad and bread.

Recipe of Mel, November 2007