1 c. ditalini or orzo pasta cooked per package directions.
2 TBS olive oil, divided
1 lb ground beef
3 cloves garlic, minced
1 onion, diced
3 carrots diced
2 stalks celery, diced
3 cups chicken broth
1 can tomato sauce
1 can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1 can red kidney beans, drained
1 can Great Northern beans, drained
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Ground Beef to the skillet and cook until browned, about 3-5 minutes and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, browned beef and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through.