Sailor Jon's Pasta e Fagioli

1 lb Ground Beef
2 jars (48 oz) Bertoli Marinara Sauce
5 cups beef broth (Swanson's)
2 cans Red kidney beans (rinsed)
1 can White kidney or Navy beans (rinsed)
1 can diced tomatoes
3 tsp Extra Virgin Olive Oil (EVOO)
1-1/2 cups red onion (chopped)
2 stalks celery (finely chopped)
1 carrot shredded
1 tbsp minced garlic
2 tsp black pepper
1 tsp white pepper
1/4 tsp red (ceyanne) pepper
2 tbsp oregano
4 tbsp Italian parsley (chopped)
2 cups dry Ditalini pasta

I make this early in the day and let it sit covered with NO heat for 3-4 hours so all of the flavors really blend well. I reheat about 30 minutes before serving and add the pasta at that time.

In a large skillet, brown ground beef. While cooking break into very small pieces for better texture in soup. Drain fat.
In a large pot over medium heat add EVOO, onion, celery, carrot and garlic. Saute until onions are just starting to soften. Next, add oregano, black pepper, white pepper and browned ground beef and heat for 2-3 more minutes stirring everything together.

Finally, add diced tomato, Marinara Sauce beef broth to pot and simmer for 15 minutes over medium heat. Stir in red pepper, reduce heat to LOW (setting 1) for 45 minutes.

Add pasta about 20 minutes before you are ready to serve so that it doesn't get mushy.

Serving Size: Makes 16 - 6 oz servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SAILOR64.