1 tablespoon olive oil
1 onion small yellow chopped
3 cloves garlic finely chopped
1 carrot peeled & chopped
2 small stalks celery chopped
1 lb ground beef or small meatballs
1-2 teaspoon Italian seasoning to taste
1/2 teaspoon red pepper flakes to taste
1 quart bottled or crushed tomatoes
1 can tomato sauce
1 can Tomato soup
2 cups chicken stock or vegetable stock
1 can cannelloni beans
1 can red kidney beans
2 cups small pasta
Parmesan cheese and chives for serving
Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the hamburger or meatballs to the pot, if you use hamburger, crumbling it as it cooks. Cook until the meat is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes, tomato sauce, tomato soup and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and pasta. (Add an extra cup of stock or water at this point if it's boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
Serve piping hot with Parmesan cheese and chives.