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Ingredients
  • 2 tablespoons extra virgin olive oil divided
  • 1 pound lean ground beef
  • 1 ½ teaspoons kosher salt divided
  • 4 medium carrots scrubbed and cut into ¼-inch dice (about 2 cups)
  • 1 small yellow onion diced (about 1 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 4 cups low sodium chicken broth divided
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can reduced sodium light or dark red kidney beans, rinsed and drained
  • 1 15-ounce can reduced sodium Great Northern, cannellini, or navy beans, rinsed and drained
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry whole wheat miniature pasta such dilatini, small shells or elbow macaroni (about 4 ounces)
  • 1 tablespoon red wine vinegar
  • ¼ cup chopped fresh parsley or ½ chopped fresh basil plus additional for serving
  • Water or additional broth as needed
  • Parmesan rind optional
  • subheading: For Serving:
  • Grated Parmesan
  • Extra-virgin olive oil use your best
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