Pasta e Fagioli Soup
Shared by: Evernham
Pasta e Fagioli 2 t. olive oil 1# ground beef 1 large chopped onion 2 c. each of diced celery and shredded carrots 3 cans Swanson’s beef broth 2 t. dried oregano 1 t. pepper 1 ½ to 3 T. fresh parsley 2-24 oz. jars chunky Ragu sauce with tomatoes, garlic and onion 1 can each - red kidney beans and great northern white beans, both drained and rinsed 2 c. cooked pasta tubes, small 1. Heat oil Add beef and sauté until brown. Drain. 2. Stir in onion, celery, carrots, and simmer 10 minutes 3. Add broth, Ragu, oregano, pepper, parsley and simmer 10 minutes 4. Add beans and additional water if too thick. Simmer 10 minutes 5. When ready to serve, add a small amount of pasta to bowl and pour soup over it. May sprinkle cheese if desired.