Altered from the original recipe - used veg broth instead, and halved most ingredients.

2 tbsp olive oil, divided 1 lb lean ground beef 1/2 yellow onion finely diced 1/2 cup diced celery 1/2 cup diced carrots 1 clove garlic, minced 1/4 teaspoon salt 1 can (14.5 oz each) vegetable broth 2 cups water 1 can (14.5 oz) petite diced tomatoes, undrained 1 can italian tomato sauce 1 can (15 oz) kidney beans drained & rinsed 1/2 teaspoon ground oregano 1/2 teaspoon dried basil 1/4 tsp dried thyme 1 tsp sugar 1 cup small shell pasta or ditalini salt & pepper to taste

Heat 1 Tbsp olive oil in a large pot over medium high heat. Crumble in ground beef and cook, stirring occasionally until cooked through. Drain fat from beef and transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. Add onions, carrots, and celery; sauté about 5 minutes until vegetables are tender. Add garlic; sautee 1-2 minutes longer. Add broth, tomato sauce, diced tomatoes, spices, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat. Simmer for 15 minutes, stirring occasionally. Add beans & pasta and cover with lid. Let simmer for an additional 10 minutes or until the pasta is cooked. Serve with fresh parsley and parmesan cheese.