Pasta E Fagioli Soup

I found a fantastic recipe for this delicious soup (made it on Sunday 4/1) and thought I would share. It has officially become a favorite recipe and will probably be made at least once per month! If you come visit us - I will be making this soup to have on hand! :-)

1 1/2 teaspoon Olive Oil
1.5 pounds ground beef
6 ounces onion, chopped
7 ounces carrots, slivered
7 ounces celery, chopped
2 cans diced tomatoes
1 can light or dark red kidney beans, drained
44 ounces beef broth
1 1/2 teaspoon Oregano
1 1/4 teaspoon pepper
2 1/2 teaspoons Parsley, fresh chopped
3/4 teaspoon tobasco sauce
24 ounces spaghetti sauce
Ditalani pasta

Directions: Brown ground beef, drain. In a large pot add oil, onions, carrots, celery and tomatoes. Simmer for about 10 minutes. Add ground beef; drain and rinse beans, add to the pot. Also add beef stock, oregano, pepper, tobasco, parsley and spaghetti sauce. Simmer until carrots and celery are tender, about 45-60 minutes. Cook pasta separate and add to individual bowls of soup when serving.

Serve with warm garlic bread or bread sticks.

** If you add pasta to the soup pot it will get mushy the longer it sits and for left overs.

Original recipe (though I have changed a few things) from: Olive Garden Recipe

I should also note that Pasta Fagioli is technically an Italian vegetable soup recipe and doesn't include meat - though the addition of hamburger is really good!