Pasta E Fagioli

This hearty soup is a great dinner on its own or with some sourdough toast. Took me a few times to perfect it, but this recipe is the one.

1 lb. lean ground beef
1 medium white onion
1-2 large carrot(s)
3 stalks celery
3 cloves garlic
1 14.5 oz can diced tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can kidney beans
1 14.5 oz can white beans
1 14.5 oz can low sodium beef stock
1/2 tsp white vinegar
1 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1 dried bay leaf
4 oz. small pasta, such as ditali
salt & pepper to taste

Brown ground beef in a dutch oven or similar pan over medium-high heat. While beef cooks, finely dice the onion, peeled carrot, celery and garlic. Once beef is cooked add vegetables to the pan and cook for @12 minutes, until vegetables begin to soften. With lean ground beef there should just be enough grease from cooking the meat to saute the vegetables, but if there is too much drain it.

Add undrained cans of tomatoes and beans, and remaining ingredients except pasta. Reduce heat to medium-low, cover and simmer for an hour.

When the soup has simmered for about 40 minutes, boil water and cook the noodles - don't cook them quite all the way, just get them al dente. Drain noodles and add to soup. Simmer for another 15 minutes or until noodles are cooked to preference.