I’m surprised I have not posted this week’s soup before, but it seems, according to the search feature (at the top and bottom of the blog  – search a recipe or ingredient and you’ll find all sorts of good stuff on the blog), I haven’t.  So in honor of my new friend Fennel Seed, I’m making this tonight.  I’ll add a tsp of fennel seed to the original recipe, having no doubts it will add a nice flavor to this pasta soup.  I’m also going to add some leftover spicy Italian sausage.

Pasta e Fagioli Soup

• 1 lb ground beef
• 1 tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp basil
• ¼ tsp thyme
• 1 small onion, diced
• 8 oz carrots, sliced
• 3 stalks celery, chopped
• 2 tsp crushed garlic
• 2-14 oz cans diced tomatoes or tomato puree
• 15 oz can red kidney beans
• 15 oz can white northern beans
• 16 oz chicken broth
• 1 tbsp white vinegar
• ¼ to ½ tsp crushed red pepper flakes
• 1 small bay leaf (remove before serving)
• 8 oz ditali pasta

large saucepan or dutch oven and small saucepan

In saucepan, brown beef, add spices and mix in well with meat, add onion, carrots, celery and garlic and sauté 3-5 minutes. Add remaining ingredients (except pasta) and let simmer 30 minutes on a medium, stirring frequently. In small saucepan, prepare pasta according to package directions, cooking to al dente.   Drain completely and add to soup, simmer on low for additional 10 minutes.