Pasta e Fagioli

Pasta e Fagioli

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 3 medium carrots, peeled and diced
• 2-3 ribs of celery, diced
• 3-6 cloves garlic, minced
• Healthy dash of Garlic Powder
• 2 jalapenos, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3⁄4 teaspoon dried thyme
• 1/4 teaspoon Mrs Dash Extra Spicy
• 3 cups chicken broth
• 2 (15-ounce) cans tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 cup water
• 1 cup dry ditalini pasta
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• spices, to taste
• grated Parmesan cheese and fresh basil leaves, for garnish

Instructions

1. Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook until browned and fully cooked. Set aside.
2. In the same pot, add the diced onion, carrots, jalapenos, spices and celery. Cook, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute.
4. Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, and ditalini pasta.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
6. Stir in the drained and rinsed kidney beans and Great Northern beans. Cook for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then taste and season with spices.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve warm with crusty bread, and enjoy!