Pasta Fagioli

I love soup, and this healthy, filling option is a version of Olive Garden's Pasta Fagioli soup.  It's based on a recipe I found at Simple Nourished Living that I adapted to make on the stove instead of in a slow cooker.  I serve it with a little grated Parmesan cheese on top and a spinach salad.

Pasta Fagioli
Makes 8 servings
Freezes well in a freezer bag laid flat.  Defrost one day in fridge and reheat in stock pot.

Ingredients:

1 pound extra lean ground beef
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-15 ounces) diced tomatoes with juice
1 can (14-15 ounces) red kidney beans, rinsed and drained
1 can (14-15 ounces) white cannellini beans, rinsed and drained
4 cups beef broth
1 jar (24-26 ounces) low sugar marinara sauce (or make your own)
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dry small whole wheat pasta, such as fusili, small shells, or ditalini, cooked separately according to the package directions
Grated Parmesan, optional for serving

Instructions:

1.  Brown the ground beef in a large stock pot over medium heat.
2.  Add the onion, carrot, and celery and saute for 10 minutes, until vegetables are tender.
3.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
4.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.
5.  Simmer for 5-10 minutes and serve.

Note: If you're doing the 21 Day Fix, your portions per serving are: 1/2 red, 1/2 yellow, 1/4 green, 1/4 purple, and 1/2 blue (if cheese is added)