Pasta and Bean Soup

Wow, I can't believe it's October already and Fall weather is upon us. Actually, it's one of my favorite times of the year.  It has cooled down at night and the days are usually very comfortable.  We have a little wind blowing through our trees but that is just enough reminder that soon those trees will be bare and ready for winter.  In my kitchen it is time to get out those soup and comfort food recipes.  When we can make it over to Olive Garden, John and I both really like their Pasta Fagioli (Pasta and Bean) soup.  This is my version of this really comforting and filling soup.

                                                  Pasta and Bean Soup

1 lb. lean Ground Beef

2 teaspoons Canola Oil

1 small Onion, chopped fine

1 large Carrot, chopped

1 stalk Celery, chopped

3 cloves Garlic, chopped fine

28 oz. canned Diced Tomatoes

16 oz. canned Tomato Sauce

3 cups Beef Broth (I use Better Than Bouillon brand)

1 15 oz. can White Beans, drained

1 15 oz. can Red Kidney Beans, drained

3/4 teaspoon Salt

1 teaspoon dried Oregano

1 teaspoon dried Basil

1/2 teaspoon dried Thyme

1/2 teaspoon Black Pepper

1 small fresh Zucchini, chopped small (optional)

1/4 cup uncooked small Elbow Pasta (or any shape small pasta)

Bring a large pot to medium heat with the Oil in it.  Break up the Ground Beef and season it with salt and pepper, cook it in the oil until it all turns brown.  Drain off any excess oil.  Add the Onion, Carrot, Celery and Garlic and cook for about 10 minutes.  Add in the Diced Tomatoes, Tomato Sauce, Beef Broth, White Beans and Kidney Beans.  Season with Salt, Oregano, Basil, Thyme and Black Pepper.  Cook on low heat for about 30 minutes. Add the chopped Zucchini to the soup and continue cooking for another 10 minutes.   

In a separate saucepan, bring salted water to boil and cook the Pasta until it is just al dente (barely cooked).  Saving the cooking water, add the Pasta to the soup and cook for another 10 minutes. You can add some of the saved cooking water to thin the soup if you like it thinner.  Serve with crusty French Bread. 

Makes 8 - 10 servings

Notes:  If you want more broth, add extra Beef Broth

             Add more broth each time you reheat leftovers

            This Soup keeps well in the fridge and also freezes well