Bean and Pasta Soup

By linda1949

Ingredients

• 1 tablespoon olive oil
• 1/2 lb. ground beef
• 1 medium onion, chopped
• 1 carrot, shredded
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups beef or vegetable stock
• 28 oz. can crushed tomatoes
• 15.5 oz can cannellini beans, drained and rinsed
• 1 small zucchini, diced
• 2 tablespoons fresh parsley, chopped
• 1 cup uncooked small pasta, such as shells or tubes
• salt and pepper to taste
• 1/4 cup Parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

In a large pot, heat oil and brown meat. Add onion, carrot, and celery and saute 4 - 5 minutes. Add garlic, oregano, and basil and saute 2 more minutes. Add stock, tomatoes and cannellini beans. Bring to a boil, cover and simmer 10 - 15 minutes. Add zucchini, parsley and pasta and return to a boil. Cook until pasta is tender, 6-8 minutes, Add salt and pepper to taste. Ladle into serving bowls and top with Parmesan cheese, if desired.

Serve with crusty Italian bread.