Pasta e Fagioli

Some of my friends and I were talking about our favorite soups from Olive Garden, and Carrie said she had an approximation of OG's Pasta e Fagioli, so I asked her for it. I tweaked it to fit our palette and cooking style. Thanks Carrie!! Enjoy!

Pasta e Fagioli

2 Tbsp extra virgin olive oil
1 medium onion chopped
3 cloves of garlic, finely chopped
1 cup of carrots, chopped
1-2 poblano or other mild peppers, chopped
2 stalks of celery chopped
1 lb of hamburger
1-2 cans petite diced tomatoes with juice
2 cans of kidney beans (drained and rinsed)
2 cans of cannelini beans (drained and rinsed)
24 ounces of beef broth
12 ounces of spaghetti sauce
1 Tbsp dried Italian seasoning
1 Tbsp ground pepper
1-2 tsp ground red pepper or crushed red pepper flakes
8-10 oz daltini pasta (half a box) tiny tube pasta (or elbow etc.)

In your stock pot (or in a skillet if you will put this in a crock pot later), heat the EVOO over medium high heat. Add onion and garlic and let the onion soften. Add carrots, peppers and celery, and cook until tender. Remove from pot. Add the hamburger, brown then drain and rinse (removes the unhealthy fat). Add onion mixture back in, then add the remaining ingredients. Simmer until the pasta is tender.

NOTE: if you are using a crock pot, you will need to cook the pasta separately in boiling salted water (follow manufacturers directions) before adding it to the soup. The pasta will not continue to soften.