Pasta e Fagioli

Step 1

Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the onions are translucent and the carrots and celery start to soften, about 10 minutes. Add the ground beef and cook, stirring occasionally, breaking up clumps with a wooden spoon, until browned, about 5 minutes. Stir in the Italian seasoning; cook 1 minute. Add the tomatoes and tomato paste, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.

Step 2

Stir in the broth and pasta; increase the heat to medium-high to bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese, salt, and pepper. Yields generous 1 cup per serving.