This soup is light but filling it is truly a winner.
Rinse your beans well until the water is clear let drain and set aside.
In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.
Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned. Once lightly browned using a strainer let the meat drain and set it aside.
Using the same pot add 1 tablespoon of olive oil, onions, celery, and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns, not kidding.
Add the carrots and sauté for about 2 minutes then add the tomatoes, beans, meat and the dry seasoning, fresh thyme, and finally the water.
On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it.
Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.
note: You can use beef stock instead of the better than bouillon beef flavor which takes the place of stock but it has such flavor. I always have this in my pantry if I am out of broth or my stock it is good to have and it comes in other flavors, chicken and vegetable.
The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt already a little goes a long way.
Ps. use as many organic products as you can