Pasta Fagioli Soup

Ingredients--

2 Tbls olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

1 1/2 Tbls minced garlic

3-8 oz cans tomato sauce

2-14.5 oz cans chicken broth

1/2 cup water, then more as desired

1-15 oz can diced tomatoes

2 tsp sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and pepper

1 cup dry Ditalini pasta

1-15 ox can dark red kidney beans, drained and rinsed

1-15 oz can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese, for serving

3 Tbls minced fresh parsley

Instructions--

• Heat 1 Tbls olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

• Drain fat from beef then transfer beef to a plate, set aside.  Heat remaining 1 Tbls olive oil in same pot.

• Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.

• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef then season with salt and pepper to taste.

• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15-20 minutes.

• Meanwhile, prepare Ditalani pasta according to directions on package, cooking to al dente.

• Add cooked and drained pasta to soup, along with beans.  Thin with a little more broth or water if desired.

• Allow to cook 1 minute longer.  Stir in parsley, serve warm with grated cheese.