Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 1 pound ground beef (I use 90% lean); 1 onion (finely diced); 2 teaspoons garlic (minced); 1 cup celery (sliced); 3 carrots (peeled, quartered and sliced); 15 ounce can diced tomatoes (do not drain); 3 8 ounce cans tomato sauce; 2 teaspoons dried Italian seasoning; 6 cups beef broth; salt and pepper to taste; 1 cup ditalini pasta (uncooked); 15 ounce can red kidney beans (drained and rinsed); 15 ounce can Great Northern beans (drained and rinsed); 2 tablespoons chopped parsley