Recipe(tried): Pasta E Fagioli

Pasta e Fagioli

1 1/2 lbs lean ground beef
1/4c. olive oil
1 onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
Salt and pepper
4 (14.5 oz) cans beef broth
1 (14 oz. can) crushed tomatoes
1/2 (6 oz) can tomato paste
1 1/4 tsp. dried thyme
1 1/4 tsp. dried basil
1 1/4 tsp. dried oregano
1 Tbsp. dried parsley
1 c. ditalini pasta (uncooked)
1 (15 oz) can Cannellini or great white northern beans, drained, and rinsed
(May add carrots or extra veggies)

In a large pot, heat olive oil over medium heat. Cook onion, celery, garlic, salt and pepper until veggies are tender, about 10 minutes. Stir in broth, tomatoes, and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour.

While soup is simmering, cook and drain ground beef.

After simmering for one hour, stir in the beef and simmer 15 minutes. Stir in pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

Garnish bowls of soup with grated Parmesan.