Pasta e fagiole

3 tbsp Extra Virgin Olive Oil
5 clove Garlic
17.6 oz Lauras Lean Beef Ground Beef 8% fat
1.5 cup slices Carrots, cooked
1.5 cup, diced Celery, cooked
1 cup, chopped Onions, raw
455 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
2 can, 15 oz (303 x 406) Tomato products, canned, sauce, spanish style
3 cup Beef Broth - Swanson Low Sodium
1 package (10 oz) Spinach, fresh
2 serving Mueller Small Sea Shell Pasta (1/2 cup dry)

Add olive oil and garlic to large soup pot and sauté in medium. Add ground beef. Drain. Add chopped onion, carrot, celery and sauté until softened. Add salt, pepper, thyme, oregano, basil to taste. Add broth and tomato sauce. Bring to a boil. Reduce heat and simmer for 15-30 minutes. Drain and rinse cannellini beans. Add to soup and heat through. Turn up heat to medium, medium high. Add Ditalini pasta. Heat for 15 minutes, stirring often. Reduce heat to simmer. Chop spinach and add to soup. Simmer another 5-10 minutes. Serve with Parmesan cheese.

Serving Size: Giant pot of soup

Number of Servings: 1

Recipe submitted by SparkPeople user MAMADAISY414.