Um, um good!

With the cooler days coming upon us (yes even here in Florida), we enjoy making soup for a main course. Here is my version of Pasta E Fagioli

Pasta E Fagioli

1 lb ground beef (I use ground turkey meat)

1 onion (chopped)

2 carrots (grated)

2 stalks celery (chopped)

2 garlic cloves (minced)

1 (14.5 oz) can Diced Tomatoes with Basil, Garlic & Oregano

1 (15 oz) can Red Kidney beans (drain but don't rinse)

1 (15 oz) can Cannellini beans (white kidney beans, drain but don't rinse)

1 (15 oz) can tomato sauce

28 oz Chicken stock

1/2 cup water

1 teaspoon vinegar

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon pepper

Ditali pasta (1 cup dry)

1. Brown meat over medium heat, drain off fat. Place in stock pot

2 Saute onion, carrots, celery and garlic for 10 minutes. Add to stock pot

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. After 50 minutes, boil pasta according to directions, drain and add pasta to pot of soup

5 Simmer for 10 minutes.

You can add more chicken stock for more broth if desired.

Enjoy!

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