Pasta E Fagioli

Ingredients

• 1 lb ground chuck browned and drained
• 3 Tbsp olive oil
• 2 large onions chopped
• 4 cloves garlic minced
• 3 large stalks celery chopped
• 2 medium carrots julienned and 2 inches long
• 1 19 oz can cannellini beans or 1 15 oz can light kidney beans drained
• 1 14 oz can Great Northern beans drained
• 3 c chicken stock
• 2 28 oz cans whole tomatoes and juice crushed
• 1 c cooked elbow macaroni 34 c dry
• 1 c water to rinse cans
• 1 rounded Tbsp salt sense
• 12 tsp red pepper seed
• 1 tsp parsley flakes
• 1 tsp sweet basil
• 1 tsp oregano
• 12 tsp each marjoram rosemary and thyme
• 1 tsp black pepper

Directions

1. Brown meat in skillet with salt sense and 12 teaspoon black pepper
2. Simmer covered with 1 cup water until tender
3. Salt and pepper from amounts given
4. In a large pot heat olive oil over medium heat
5. Add onions garlic celery and carrots
6. Cook stirring frequently until onions are transparent
7. Add ground meat and remaining ingredients except macaroni
8. Simmer uncovered for 30 minutes
9. Add macaroni simmer 2 minutes
10. If mixture is too thick add more chicken stock or water
11. Serve with bread sticks
12. Top with grated Parmesan cheese