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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 small white onion, chopped
  • 6 cloves garlic, finely chopped
  • ½ cup chopped fresh basil, plus ¼ cup loosely packed fresh basil leaves, divided
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups lower-sodium  beef broth
  • 1 ( 15- ounce) can no-salt-added kidney beans, rinsed
  • 1 ( 15- ounce) can no-salt-added cannellini beans, rinsed
  • 1 ( 15- ounce) can no-salt-added diced tomatoes
  • 1 ( 8- ounce) can no-salt-added tomato sauce
  • 4 ounces whole-wheat ditalini pasta (about 1 cup)
  • ⅓ cup grated  Pecorino Romano cheese
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