1 T. olive oil
2 celery stalks, diced
½ med. onion, diced
2 carrots, peeled and diced
½ of a fennel bulb, diced
2 cloves of garlic, minced
1 med. zucchini, diced
½ lb. lean ground beef
1 15 oz. can of diced tomatoes (fire-roasted, if available)
1 15 oz. can of cannellini beans, drained
1 tsp. oregano
1 tsp. dried basil
½ tsp. thyme
½ tsp. black pepper
¼ tsp. chili powder
½ tsp. salt
4 cups low sodium vegetable or chicken broth
1 c. uncooked small pasta shells


1. Heat the pot to medium low. Add the oil and the vegetables, stir, and cover. Let the veggies “sweat” for 4-5 minutes stirring once.

2. Add the ground beef and cook uncovered until the meat is no longer pink, breaking it up with a spatula.

3. Add the tomatoes, beans, spices and broth, turn the heat to medium high. When the soup is simmering, add the pasta and continue to cook until the pasta is tender, about 6-7 more minutes, reducing the heat to medium low.