Pasta e Fagioloi Soup

Pasta e Fagioloi Soup                  Nancy Harrison

Ingredients

• 14 ounces lean ground beef
• 2 tablespoons and 1-1/4 teaspoons olive oil
• 1 cup and 3 tablespoons chopped onion
• 1/2 cup and 1 tablespoon and 2 teaspoons chopped celery
• 5/8 (4.5 ounce) jar bottled minced garlic
• 1/4 teaspoon coarsely ground black pepper
• 2-1/2 (14 ounce) cans beef broth
• 1/3 (28 ounce) can crushed tomatoes
• 1/3 (6 ounce) can tomato paste
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1-3/4 teaspoons dried parsley
• 1/2 cup and 1 tablespoon and 2 teaspoons ditalini pasta
• 5/8 (15 ounce) can kidney beans, drained and rinsed

Directions

1.     In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.

2.    In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)

3.       Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the remaining ingredients and serve