Pasta e Fagioli

Ingredients:
1 pound ground beef – lean
1 yellow onion – finely chopped
2 medium carrots – diced
2 celery stalks – diced
3 cloves of garlic, minced
3 (8 ounce) cans of tomato sauce
2 (14.5 ounce) cans of beef broth
½ cup of water
1 (14.5 ounce) can of petite diced tomatoes
2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
8 ounces of dry ditalini pasta
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can cannelloni beans, drained and rinsed
Grated or shredded Parmesan cheese and chopped fresh parsley for serving
Salt and pepper to taste

Instructions:
Brown the ground beef over medium heat in a large pot.
Once the ground beef is just about cooked all the way, add the onions, carrots, and celery and cook until soft. This should take about 6 minutes, stirring occasionally.
Add garlic and cook for an additional 1 minute.
Pour in the tomato sauce, beef broth, water, and canned tomatoes, and add the sugar, basil, and oregano to the meat and vegetable mixture in the pot, stir and bring to a boil, cover, and lower heat to medium-low.
Let it simmer for 10 minutes and then, stir in dry pasta. Continue cooking until the pasta is al dente, about 10 minutes longer. Time may differ depending on the type of pasta used.
Mix in the beans (dark red kidney beans and cannelloni beans – both drained and rinsed), salt, and pepper to your taste and add more water if a thinner soup is desired, and stir. Cook until everything is heated through.
Top pasta Fagioli soup with grated or shredded parmesan cheese and freshly chopped parsley enjoy!

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