pasta fagioli...

via Iowa Girl Eats

As I had no meetings after work, I stopped by the grocery store before heading home to do some serious cooking.  I needed to deal with some left overs so they would not go to waist and I made this copycat Olive Garden Pasta e Fagioli Soup.  A great "comfort meal" on a Monday night!

Copycat Olive Garden Pasta e Fagioli Soup
via Iowa Girl Eats

Serves a crowd
Slightly adapted from Todd Wilbur
Ingredients:
1lb ground beef (I used 90/10 grass fed)
1 small onion, chopped (1 cup)
1 large carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2×2″ parmesan rind (optional)
8oz dry ditalini pasta

Directions:
1. Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.

2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve