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Boy Eats World! By David Lawrence

The thing I love most about this classic soup, aside from the taste, is that it comes together so quickly with ingredients you probably have on hand. It's incredibly satisfying too—everything you need in one pot.
Serves 6

• Kosher salt
• Freshly cracked black pepper
• 1/2 cup small macaroni
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 3/4 pound lean ground sirloin
• 2 medium carrots, grated
• 1 (10-ounce) jar Prego Traditional marinara sauce
• 1 (14-ounce) can diced tomatoes with their juice
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can cannelini beans, drained and rinsed
• 1 bay leaf
• 1 quart beef stock

Bring a large pot of water to a boil, then add a generous amount of salt. Add the macaroni and cook, according to package directions, to al dente.

Meanwhile, in a Dutch oven or large, heavy-bottom stockpot, heat the oil and saute the onion, garlic, and celery until Just soft, about 3 minutes. Add the ground sirloin; season generously with salt and pepper and cook until there's no pink left in the meat. Drain off any excess fat. Add the carrots, marinara sauce, tomatoes, beans, bay leaf, and beef stock. Bring to a boil, reduce heat, and simmer until the vegetables are tender and the flavors have time to develop, about 20 minutes. Stir in the cooked macaroni just before serving.



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