(This is not the Trudy that we buy our meat from, but I picked up this recipe at our Farmer's Market last summer)
1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste
Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30 minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.
