3 tbs olive oil
1 onion, finely diced
1 large carrot, diced into 1/4 inch pieces
1 stalk celery, diced into 1/4 inch pieces
S&P
1/2 lb ground beef
3 cloves garlic, minced
1 tbs tomato paste
4 cups low sodium beef broth
28 ounce can of diced tomatoes
2 cans of Cannellini beans ( undrained)
1 cup of corn
1 bay leaf
1/4 lb of small pasta
1/2 cup of Parmesan cheese

3 tbs olive oil 1 onion, finely diced 1 large carrot, diced into 1/4 inch pieces 1 stalk celery, diced into 1/4 inch pieces 1/2 lb ground beef 3 cloves garlic, minced 1 tbs tomato paste 4 cup s low sodium beef broth 28 ounce can of diced tomatoes 2 can s of Cannellini beans ( undrained) 1 cup of corn 1 bay leaf 1/4 lb of small pasta

In a large saucepan or Dutch oven, heat oil over medium heat. Stir in carrot, onion, celery and season with S&P. cook til veggies are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Add more S&P. cook til the beef is browned. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, corn, pasta and bay leaf. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 30 minutes. Remove the bay leaf. Season with S&P as needed. Top with Parmesan cheese.