Pasta Fagioli

by Jen Redfearn

1 pound lean ground beef
1 tsp. crushed fresh garlic
1 medium onion, chopped
1 large carrot, chopped
2 large stalks celery, thinly sliced
2 cans (14 1/2 ounces each) tomatoes, crushed
1 Tbsp. instant beef bouillon granules
2 1/2 tsp. dried Italian seasoning
1/4 tsp black pepper
4 cups water
1 can red kidney beans, rinsed and drained
6 ounces wagon wheel or ziti (or whatever you have) pasta (1 cup uncooked)

Cook ground beef and garlic, and cook, stirring to crumble, until the meat is no longer pink. Drain off any excess fat.

Add the onion, carrot, celery, undrained tomatoes, bouillon granules, Italian seasoning, pepper, and water to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.

Add the beans and pasta to the pot, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 9 minutes, or until the pasta is al dente. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)

Ladle the soup into individual serving bowls, and serve hot.