Ingredients

• 1 cup extra virgin olive oil
• 2.5 cups Nino’s mirepoix (carrots, celery, onion)
• 1.5 tbsp garlic, minced
• 1 lb ground round (ground beef)
• 1 lb Nino’s Italian sausage, casings removed
• 64 oz beef broth
• 2 jars Nino Salvaggio Marinara Sauce
• 48 oz canned white Northern beans, with liquid
• 2 bunches fresh kale, cleaned, trimmed, and chopped
• Salt and pepper, to taste
• 1 cup small pasta shells, cooked separately (add per serving)

Instructions

1. Sauté the Aromatics. In a large soup pot or Dutch oven, heat ½ cup of the olive oil over medium heat. Add the mirepoix and cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and aromatic. Add the garlic and cook for another 30 seconds.
2. Brown the Meats. Push the vegetables to the side of the pot and add the ground beef and Italian sausage. Break up the meat and cook until fully browned and cooked through (about 8–10 minutes).
   Stir everything together and season with salt and pepper to taste.
3. Add Liquids and Beans. Pour in the beef broth, marinara sauce, and white northern beans with their liquid. Stir to combine. Bring to a simmer and cook for 20–25 minutes, uncovered, to let the flavors develop.
4. Add the Kale. Stir in the chopped kale and continue to simmer for another 10–15 minutes, or until the kale is tender but still vibrant. Adjust seasoning with more salt and pepper as needed.
5. Cook the Pasta. While the soup is simmering, cook the small pasta shells in a separate pot according to package directions. Drain and toss with a little olive oil to prevent sticking.
   (Pro tip: keeping the pasta separate prevents it from getting mushy in leftovers.)
6. Serve. To serve, ladle hot soup into bowls and stir in a scoop of cooked pasta shells just before serving. Drizzle with a bit of the remaining olive oil for richness if desired.

Optional Toppings:

• Grated Parmesan cheese
• Crushed red pepper flakes
• Fresh parsley or basil
• Rustic toasted bread on the side