Hearty pasta e fagioli soup recipe
Brown ground beef in a Dutch oven or large saucepan over medium heat.
Drain most of the grease, and return beef to the pot.
Stir in onion, carrot, celery, and garlic.
Saute vegetables until soft, about 5-10 minutes.
Stir in seasonings, and let cook for 30 seconds.
Add the remaining ingredients except for pasta, and stir to combine.
Reduce heat to medium-low, cover, and simmer for 50 minutes.
In a separate pot, cook pasta to al dente according to package directions.
Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
Remove parmesan rind before serving, if using.
Top with grated parmesan cheese, if desired.
*Nutrition values are estimates.