Pasta e Fagioli (Italian Pasta & Beans Soup)

Ingredients:

• 1 can of Talia’s Red Kidney Beans, drained
• 1 can of Talia’s White Beans, drained
• 1 tsp. olive oil
• 1 lb. ground beef
• 1 yellow onion, diced
• 4 cloves of garlic, minced
• 3 carrots, peeled and diced
• 2 stalks of celery, diced
• 2 cans (15 oz.) of tomato sauce
• 1 can (15 oz.) of diced tomatoes
• 3 cups chicken broth
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 cup pasta
• Salt, to taste
• Pepper, to taste
• Parsley, chopped (for garnish)
• Grated parmesan (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Brown up the ground beef with onions, garlic, carrots, and celery. Season with salt and pepper to taste. Drain the excess grease.
2. Add in the kidney beans, white beans, tomato sauce, diced tomatoes (with juice), chicken broth, oregano, and thyme. Stir to mix.
3. When the pot starts boiling, add in the pasta. Reduce the heat and simmer for 10 minutes or until the pasta is tender.
4. Top with parsley and parmesan before serving.

*Original recipe from Eat This, Not That