Pasta e Fagioli Soup

Recipe adapted from Cooking Classy.

Ingredients

1 pound ground beef or ground moose meat
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 tablespoon Italian seasoning (a mixture of dried basil, parsley, oregano, thyme)
2 (14 ounce) cans tomato sauce
1 (14 ounce) can diced tomatoes
4 cups chicken broth
1 (14 ounce) can dark red kidney beans, drained
1 (14 ounce) can great northern beans, drained
1 1/2 cups ditalini pasta
2 teaspoons sugar
salt and pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese, shaved or grated

Instructions

In a dutch oven over medium heat, brown the ground beef or moose meat. Transfer the meat to a plate and set aside. Pour off any fat remaining in the bottom of the pan. Return the dutch oven to the heat and add the olive oil. Saute the onions, garlic, celery, and carrots until the onions are translucent and the vegetables being to tenderize, about 4 minutes. Add the Italian seasoning and season with salt. Stir in the tomato sauce, diced tomatoes, chicken broth, beans, and meat. Bring the mixture to a low boil, turn down the heat, and simmer about 20 minutes, or until the vegetables are tender.

Meanwhile, cook the ditalini pasta al dente according to package directions. Drain.

When the soup is done simmering, turn off the heat and add the pasta to the pot. Add the sugar, stirring to dissolve, and season the soup with salt and pepper to taste. Ladle the soup into soup bowls and top each bowl with parsley and parmesan cheese. Serve with garlic bread or slices of Italian loaf.