Italian Pasta Soup

• 3/4 lb. ground pork
• 1/2 tsp. fennel seed
• 1/2 tsp. dried basil
• 1 onion, chopped and divided
• 2 cloves garlic, minced
• 2 c. dried pinto beans, rinsed
• 2 qt. water
• 2 chicken bouillon cubes
• 2 (16 oz.) cans whole tomatoes
• 1/2 tsp. hot red pepper flakes
• 1 small green pepper, chopped
• 1/2 c. red wine
• 1 tsp. salt
• 1 (4 oz.) pkg. thin spaghetti noodles

1. Brown pork with fennel seed, basil, 1/2 onion and garlic in a stock pot.
2. Once meat is lightly browned, add the beans, water, bouillon cubes, tomatoes and pepper flakes.
3. Simmer 1 1/2 hours or until beans are tender.
4. Add remaining onion, green pepper and wine and simmer another 20 minutes.
5. Add salt and spaghetti that has been broken into 2-inch pieces.
6. Cook just until spaghetti is al dente.

ground pork, fennel seed, basil, onion, garlic, pinto beans, water, chicken bouillon cubes, tomatoes, hot red pepper, green pepper, red wine, salt, thin spaghetti noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857603 (may not work)