Monday, October 15, 2007

Pasta Fagioli Soup

1 lb lean ground beef or turkey
1 large onion, chopped
1 large carrot, sliced
2 stalks celery with leaves, thinly sliced
2 cans ( 1 lb each) unsalted crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed fresh garlic
1/4 teaspoon ground black pepper
3 cups beef broth
1 can (16 oz) navy, garbanzo, black, or great northern beans : rinsed and drained
6 ounces elbow macaroni, ziti, farfalle, or small shell pasta

Brown the ground meat in a 4 quart pot. Drain off any excess fat.

Add the onion, celery, carrot, tomatoes, seasonings, and beef broth to the pot. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.

Add the beans and pasta, cover, and simmer for as long as your choice of pasta needs to cook.