Pasta Fagioli

• Ingredients:
• 
  
• 1 lb lean ground beef
• 1/2 cup chopped yellow onion
• 1 cup sliced carrots (about 2-3 medium)
• 1 cup diced celery (about 3 stalks)
• 3 (8 oz) cans tomato sauce
• 1 (32 oz) box of chicken broth
• 1/2 cup water, then more as desired
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed

Instructions:

1. 1) Brown beef and drain fat.

3. 2) Add  onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes. 

4. 3) Add chicken broth, tomato sauce, water, sugar, basil, oregano, thyme and marjoram then season with salt and pepper to taste. (I do some fresh cracked pepper and pour a ring of table salt into the pot)

5. 4) Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

6. 5) Once veggies are soft add the dried pasta and set to a low boil until pasta is done, (You can cook the pasta separately but I figure the less dishes, the better!)

7. 6) Drain and rinse beans and add to pot.

   7) Thin soup out with water as needed. 

8.