Pasta e Faggioli

So the weather is changing on us, it went from jacket weather to coat weather in one week. So I thought I make one of my favorite soups and ill post another one after this.

Pasta e Faggioli

Ingredients

1lb ground beef

2tbsp olive oil

1 medium onion, chopped

2 diced carrots

3 stalks of diced celery

1tbsp minced garlic

24oz can of tomato sauce

1 carton of chicken broth

½ cup of water

1 can diced petite tomatoes

2tsp sugar

1 ½ tsp dried basil

1tsp dried oregano

3/4tsp dried thyme

1/2tsp marjoram

Salt and pepper to taste

1 cup of ditalini pasta

1 can of dark kidney beans

1 can of great northern beans

Grated parmesan for topping  

Directions

1.       Heat 1tbsp of oil in large skillet over medium heat, crumble ground beef and add a pinch of seasoning salt. Cook until done and drain fat.

2.       In same skillet add remaining oil with onion, carrots and celery over medium-high heat until tender, after about 5 minutes add garlic and sauté one minute longer.

3.       In large sauce pan on low heat add veggie mix, tomato sauce, chicken broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef.

4.       Salt and pepper to taste and stir mixture together.  

5.       Cover with lid and allow to simmer, stirring occasionally until veggies are soft which takes about 20 minutes.

6.       Meanwhile prepare ditalini pasta, according to package, cooking al la dente.

7.       Add cooked drained noodles, kidney and northern beans to soup mixture.

8.       Thin with water if needed, cook for 2 minutes longer.

9.       Serve soup with grated parmesan on top.

10.   enjoy