Pasta Fagioli Soup

Pasta Fagioli Soup 

*This recipe can be modified to be vegetarian by leaving out the ground beef 

2 Tbsp olive oil 

1 pound lean ground beef 

½ small onion chopped 

1 cup diced carrots 

1 cup diced celery 

3 garlic cloves minced 

2 (15 ounce) cans tomato sauce 

32 ounces low sodium chicken broth 

1 (15 ounce) can diced tomatoes (fire roasted is my preference) 

2 tsp sugar 

1 ½ tsp dried basil 

1 tsp dried oregano 

¾ tsp dried thyme 

½ tsp dried majoram 

1 cup dry ditalini pasta 

1 (15 ounce) can dark red kidney beans, drained and rinsed 

1 (15 ounce) can great northern beans, drained and rinsed 

1.  Heat 1 Tbsp olive oil in a large skillet over medium high heat.  Add in ground beef and onion and cook until beef is cooked through.   

1. Drain fat from ground beef and then add beef to crock pot.   

1. Heat 1 Tbsp olive oil in the same skillet and then add carrots, celery and garlic.  Cook on medium heat for about 5-7 minutes or until vegetables are tender.   

1. Add carrot mixture to the crock pot and then add remaining ingredients except pasta.   

1. You can water as needed to get the soup to the desired consistency.   

1. Cook on low for 4 hours.  In the last hour of cooking, add the pasta to the soup and stir.   

1. Add salt and pepper to taste.