Pasta E Fagioli

• 1 pound ground round
• 1 cup chopped onion (1 small)
• 3/4 cup chopped celery (2 stalks)
• 3/4 cup chopped carrot (2 medium)
• 2 garlic cloves, minced
• 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
• 2 (14-ounce) cans fat-free, less-sodium beef broth
• 1 (16-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 3/4 cup uncooked ditalini (very short tube-shaped macaroni)
• 2 tablespoons grated fresh Parmesan cheese

1. Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.
2. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
3. Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.

ground round, onion, celery, carrot, garlic, tomatoes, beef broth, red kidney beans, cannellini beans, italian seasoning, black pepper, salt, red pepper, macaroni, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-e-fagioli-0 (may not work)