Pasta e Fagioli Soup

                                                                     

Thick hearty Pasta e Fagioli Soup! Lucious & Easy!

2 TBS Olive Oil

2 LBS. Ground Beef

2 Onions Chopped

2 Cups Carrot Chopped

2 Stalks Celery Chopped

2 TBS Chopped Garlic

24 Ounces Tomato Sauce

30 Ounces Chicken Broth

1 Cup Water

30 Ounces Diced Tomatoes

2 Tsp. Sugar

2 TBS Italian Seasonings

Salt & Pepper to taste

2 $ 1/2 Cups Dried Ditalini Pasta

15 Ounces Red Kidney Beans

15 Ounces Great Northern Beans

2 TBS Parsley

Shredded Italian Cheese Blend to top each serving about 4 Cups

Place olive oil in deep large pot. Add ground beef & brown. Add the onions, garlic, celery, & carrots & cook until vegetables are soft, stir often cook about 15 minutes. Now drain & then return to pot. Add remaining seasonings, liquids, beans & pasta. Simmer & stir often to prevent pasta from sticking to the bottom, cooking until  pasta is tender & soup is slightly thickened, about 1 hour but even longer is better. Ladle into bowls, top the cheese & serve once cheese has melted. Makes about 10 servings!