Pasta Fagoli

I am not a huge Olive Garden fan but one of the things I love there is their Pasta Fagoli soup.  I found this recipe a few years ago and had to try it out.  I would say it is even better then Olive Gardens.  It is hearty, filling and perfect for a cold winters night. 

1 pound ground beef

1 (28 oz.) can chopped tomatos

1 medium onion, chopped

4 medium carrots, chopped

1 can kidney beans, drained

3 cups beef broth

1/2 c. ditalini (or any pasta you would like)

1 1/2 tsp. dried oregano

1 1/2 tsp. black pepper

3/4 tsp. dried parsley

1 c. spaghetti sauce (I perfer Prego and I add a little more)

Cook ground beef until brown.  Drain grease.  In a pot add beef, undrained tomatoes, onion and carrots and mix well.  Reduce heat to low, simmer mixture, stirring occasionally for 10 minutes.  Add rinsed kidney beans, broth, pasta, oregano, black pepper, and parsley.  Simmer covered until carrots are tender and pasta is cooked, about 30-45 mins.  Stir in spaghetti sauce. 

***With the carrots, onion and pasta I add as much as I like.  You don't have to use those measurements and I add about a cup and half of spaghetti sauce.  Enjoy and as always let me know what you think.