Pasta Fagioli

• 5 tbsp Olive oil
• 5 clove Garlic chopped
• 1 stick Celery chopped
• 1 cup Carrot chopped
• 1 tsp Fresh rosemary chopped
• 1 tbsp Dried basil
• 3 tbsp Dried oregano
• 5 can Crushed or diced tomatoes
• 3 can Chicken/veggie/beef stock
• 1 bunch Kale chopped
• 3 can Northern beans, or pinto or kidney rinsed
• 1/4 cup Fresh parsley rough chopped
• 1 lb Hamburger
• 1 box Small pasta like ditalini

1. In a skillet with olive oil cook onion,garlic , celery, carrot, kale until they start to get tender kale takes a bit longer , set aside
2. Cook beef add salt pepper to taste maybe a bit of garlic, cook though make sure it's broken in tiny pieces (drain)
3. In a stewing pot add stock, spices, tomatoes, veggies, beef bring to boil reduce heat simmer until beans and veggies are tender .
4. Salt pepper to taste .
5. Cook pasta as directed... Rinse set aside
6. To serve put a scoop ( or how ever much you want ) of pasta in bowl then scoop your soup over.
7. Garnish top with pinch of parsley and sprinkle (or so me I love cheese) of Parmesan drizzle top with olive oil .
8. I like doing pasta separate I find that it soaks up all the broth.
9. Note if you like it thicker less stock or add pasta to soup thinner add more stock.
10. I mixed my broth I did half chicken half beef

olive oil, garlic, celery, carrot, rosemary, basil, oregano, tomatoes, chickenveggiebeef stock, northern beans, fresh parsley, hamburger, pasta

Taken from cookpad.com/us/recipes/352958-pasta-fagioli (may not work)