Pasta Fagiole

Just like the soup at The Olive Garden, but yummier and homemade.

Ingredients:

1 lb ground round

2 large carrots cut into 1/4 inch discs

2 celery sticks, sliced

1 large yellow sweet onion

1 can kidney beans

1 can canneloni beans (white kidney)

1 can tomato sauce

1 pint peeled tomatoes with juices

4 cups beef broth

1 cup dried ditalini pasta

1 t salt

1 t pepper

1 t dried basil

1 t dried oregano

2 t (or two cloves) crushed garlic

Instructions:

In a large soup pot, cook ground round until only a few pieces are still pink. Add the carrot, celery and onion. When the onion is nearly transparent, add the salt, pepper, basil, oregano, and garlic. Stir to combine. Add the tomato sauce and tomatoes. Stir to combine and let cook for two or three minutes. Add the beans and uncooked pasta, stir. Add the beef broth, stir, cover and bring to a boil. Stir, reduce heat and cover. Stir every five minutes or so. Cook for at least 20 minutes, or until pasta is cooked through.

Serve with crusty warm bread and enjoy!