Easy Pasta Fagioli Soup

• Meat

  • 1 1/2 lbs Ground beef, lean

• Produce

  • 2 tsp Basil
  • 2 Bay leaves
  • 1 15 oz can Cannelloni beans
  • 3 Carrots, large
  • 5 Celery stalks
  • 1 15 oz can Kidney beans, red
  • 1 1/2 tsp Oregano, dried
  • 1/2 Sweet onion, large
  • 1/2 tsp Thyme, dried
  • 1 28 oz can Tomatoes

• Canned Goods

  • 30 oz Beef broth

• Pasta & Grains

  • 1 cup Ditalini pasta

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on momcrieff.com

Description

Ingredients

• 2 TBS vegetable oil
• 1 1/2 lbs lean ground beef
• 3 large carrots - diced
• 5 celery stalks - diced
• 1/2 of a large sweet onion (diced)
• 28 oz can of crushed tomatoes (the large can)
• 30 oz beef broth
• 2 bay leaves (optional but I love the flavor)
• 1 1/2 tsp dried oregano
• 2 tsp basil
• 1/2 tsp dried thyme
• 1 15 oz can cannelloni beans (drain then rinse)
• 1 15 oz can red kidney beans (rained then rinse)
• 1 cup ditalini pasta - uncooked

Directions

• Add oil to large skillet and brown ground beef. Set aside.
• In a large dutch oven or pot add all ingredients except beans and pasta.
• Bring to low boil and cook for approx. 1/2 hour.
• Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
• Remove bay leaves before serving or freezing.
• Serve with fresh crusty rolls.