Pasta E Fagioli

• 2 c. uncooked small pasta
• 1 lb. ground chuck
• 1 Tbsp. olive oil
• 2 medium carrots, chopped
• 1/4 tsp. crushed hot pepper flakes
• 1 (28 oz.) can plum tomatoes, chopped
• 1/4 c. chopped fresh parsley (optional)
• 1 (16 oz.) can kidney beans
• 1 tsp. each: basil, rosemary and oregano
• 2 Tbsp. grated Parmesan
• salt and pepper to taste

1. Cook pasta, using package directions; drain.
2. Brown ground chuck in heavy 5-quart saucepan, stirring until crumbly; drain. Add olive oil, onion, carrots and hot pepper flakes.
3. Cook until vegetables are tender.
4. Add tomatoes, basil, rosemary and oregano. Bring to boil.
5. Add beans and pasta; mix gently.
6. Season with salt and pepper.
7. Simmer for 2 minutes.
8. Garnish servings with cheese and parsley.
9. Makes 6 servings.

pasta, ground chuck, olive oil, carrots, hot pepper, tomatoes, fresh parsley, kidney beans, basil, parmesan, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919277 (may not work)