Pasta e Fagioli Soup

Ingredients

• 2 teaspoon solive oil
• 1 pound ground beefI use 90% lean
• 1 onionfinely diced
• 2 teaspoon sgarlicminced
• 1 cup celerysliced
• 3 carrotspeeled, quart ered and slice d
• 15 ounce can diced tomatoesdo not drain
• 38 ounce can stomato sauce
• 2 teaspoon sdried Italian seasoning
• 6 cup sbeef broth
• salt and pepper to taste
• 1 cup ditalini pastauncooked
• 15 ounce can red kidney beansdrained and rinsed
• 15 ounce can Great Northern beansdrained and rinsed
• 2 tablespoon schopped parsley

Instructions

1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5 6 minutes, breaking up the meat with a spatula.
2. Add the onion and cook for 3 4 minutes or until softened. Add the garlic and cook for 30 seconds.
3. Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth and salt and pepper to taste. Bring to a simmer.
4. Simmer for 15 18 minutes or until vegetables are tender.
5. While soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
6. Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
7. Sprinkle with parsley, then serve.