1 med. onion, chopped
3 med. carrots, diced
4-5 celery stalks, sliced thinly
2 14-15-oz. cans diced tomatoes
1 14.5-oz. can red kidney beans, drained
1 14.5-oz. can white kidney beans (cannelini) or Northern white beans, drained
6 cups water
2 teaspoons beef bouillon granules or 2 cubes
2 tablespoons dried parsley
1 teaspoon ground pepper
1 teaspoon red pepper flakes
1 26-28-oz. can or jar spaghetti sauce (I used Hunts from a can, but you can use Prego, Ragu, Newman's Own, etc.)
1 1/2 cups macaroni (or any other small pasta)
Sauté the beef with the onion in a heavy stock pot until beef is browned. Add carrots, celery, and tomatoes, and simmer for about 10 minutes. Add the remaining ingredients and simmer until celery and carrots are tender, about 45 minutes. (Note: watch the bottom of the pan so it doesn't stick and burn.)
