Pasta Fagioli Soup
1 lb 96% lean ground beef or ground turkey breast
1 large onion, chopped
1 large carrot, peeled, halved, and sliced
2 stalks celery with leaves, thinly sliced
2 cans (1 lb each) unsalted tomatoes, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh garlic
1/4 teaspoon black pepper
3 cups low sodium beef broth
1 can (1 lb) navy or garbanzo beans, rinsed and drained
6 oz. elbow macaroni or ziti pasta
Place the ground meat in a 4-quart stockpot, and brown over medium heat, stirring constantly to crumble, until the meat is no longer pink. Add the onion, carrot, celery, tomatoes, seasonings, and broth to the pot, and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender. Add the beans and pasta to the pot, cover and simmer for 7-9 minutes, or just until the pasta is al dente. Be careful not to overcook, as the pasta will continue to soften as long as it remains in the hot soup.
Makes 12 servings.