Ground Beef & White Bean Soup
A recipe from the Sneaky Kitchen
2 Tbsp. olive oil
1 large onion, chopped
2 large stalks celery, chopped
2 carrots, diced
2 cloves garlic, minced
2 bay leaves
large pinch each of thyme, oregano
1 teaspoon salt
black pepper to taste
8-oz can tomato puree
1/2 cup wine
2 Qts. beef broth or consommé
1 can great northern beans or cannelloni, drained & rinsed
1 lb. very lean ground beef 

Heat olive oil in a lg. heavy soup pot over med. heat. Add chopped onion & sauté until soft. Add chopped celery & diced carrots & sauté another 5 min. or so, stirring frequently. Add garlic, spices, salt & pepper; sauté while stirring a few minutes more.

Add tomato sauce & wine. Bring to a boil, cover, turn heat to low & simmer until carrots are almost tender. Add beef broth & bring to a boil. Turn to medium so the soup still boils gently.  

Add beans. Pinch off small pieces of ground beef & drop into the soup; when it comes back to a boil, simmer for about 5 min. Check for salt & other seasonings & serve piping hot.