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

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.