- Minced beef - 450 Grams
- Bulb - 1 piece
- Carrot - 1 piece
- Celery (stem) - 1 piece
- White canned beans - 450 Grams
- Black canned beans - 450 Grams
- Tomato paste - 1 Kilogram
- Tomatoes in own juice - 500 Grams
- Beef broth - 4 Cups
- Garlic - 3 Teeth
- Red pepper - 12 Teaspoons
- Spices Italian - 1 Art. a spoon
- Salt - 1 teaspoon
- Black pepper ground - 1/2 Teaspoon
- Pasta - 1 cup
- Basil fresh - - To taste
- Parmesan - - To taste
In a large saucepan, fry the ground beef. When the mince is lightly browned and starts to let out fat, we add in a pan finely chopped onions. A minute later, add the finely chopped celery stalk. Immediately after this add the carrots sliced with straw. Stir and fry until soft onion. Then add the canned beans (without liquid) to the pan. Immediately after this, add the tomato paste and tomatoes in your own juice to the pan. If desired, you can add a little tomato juice. Add the crushed garlic. Add spices. Stirring. We fill the broth. Cover and cover with slow boiling for about 45-50 minutes. Macaroni, meanwhile, separately boil to the full. Ready macaroni is thrown in a colander, washed and set aside until the soup is ready. Ready to remove the soup from the fire. In a portioned plate, put a few ready-made pasta. Fill the pasta with hot soup and immediately serve. Bon Appetit!
Servings: 10