Pasta e Fagioli Soup

Pasta e Fagioli Soup

1 lb ground beef

1 tablespoon vegetable oil

1 medium yellow onion

2 carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp fennel seeds

1 15 oz can red kidney beans, drained and rinsed

1 15 oz can cannellini beans, drained and rinsed

1 15 oz can tomato sauce

1 15 oz can diced tomatoes

(or equivalent in home canned tomatoes and Rotel—but don’t replace all with Rotel or it will be too spicy)

4 cups chicken stock

3/4 cup ditalini pasta

In large dutch oven over medium heat, thoroughly brown the ground beef.  Season the beef with salt and pepper to taste as you brown it. Drain and remove from the pot.

Add 1 tablespoon oil to the pot and turn up the heat slightly.  Add the onions, carrots, and celery, and sauté 5-6 minutes until slightly softened—do not brown the onions.  Add the garlic and stir until the fragrance is released, about 30 seconds.

Add the herb mixture and stir together, again releasing the fragrance.  You are slightly toasting the herbs, but be sure not to burn them.  Stir back in the ground beef, and then add all the remaining ingredients except for the pasta.

Bring the soup to a boil, and then lower the heat and cover the pot.  Simmer 1-2 hours.  Check the vegetables to your taste and texture, as well as the broth for any additional salt and pepper seasoning.  When you are close to wanting to serve it, add 3/4 cup ditalini, recover the pot and simmer for 7 minutes.