Pasta e Fagioli Soup

Oh, how I love this soup! It's one of those soups that just make you feel all warm and cozy inside. And if you're watching your waistline, it's easy to make a low-fat version that tastes just as good as the higher fat version. Ready to fall in love with soup all over again?

Brown up your ground beef or ground turkey. When I make this, I use ground turkey. I've used the beef before and really? I couldn't taste a difference. Once the meat is browned, drain any fat left in the pot.

Add in all the other ingredients except for the pasta noodles and the beans. If you love your veggies, go ahead and double up on them for this recipe. Even throw in extras like spinach and celery if you'd like. It's fun to make a recipe your own! Cover pot and simmer for 30-45 minutes. If you're wanting to cut the fat and sodium, look for a 100% fat free and reduced sodium broth. I found one from Swanson that's good.

Add the pasta to your pot and cook until al dente (not all the way done), about 7-8 minutes. If you have kids, consider getting fun colors or shapes of pasta. It can be a good way to divert attention from the veggies...

Stir in the beans and lower the temp a bit. Heat through, about 10-15 minutes. As a side note, you might want to have extra beef broth on hand for this, especially when it comes time for leftovers. The pasta really soaks it up!

Around here, we love this soup topped with some parmesan cheese and served with garlic bread or bread sticks. Mmmmm... Bread... Enjoy your soup!

Pasta e Fagioli Soup

3 lbs. ground beef or ground turkey
2 C. chopped carrots
1 large onion, chopped or 1/2 C. minced onion
6 cloves garlic, minced or 3 tsp. minced garlic
8 (14 oz.) cans beef broth
1 (15 oz.) can crushed tomatoes
1 tsp. black pepper
3 tsp. dried thyme
3 tsp. dried basil
3 tsp. dried oregano
4 C. small pasta
2 (15 oz.) cans kidney beans, rinsed and drained

In a large pot over medium heat, cook the meat until it's browned. Drain and return to heat. Add the broth and all other ingredients except the pasta and beans. Cover and simmer for 30-45 minutes. Stir in the pasta and cook until al dente, about 7-8 minutes, uncovered. Reduce heat and add beans, cooking another 10-15 minutes until heated through.