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Pasta Fagioli
8 cups water
6 beef boullion cubes
2 handfuls chopped celery
2 handfuls chopped carrots
2 handfuls chopped zuchinni
1 large onion chopped
1 14oz can light red kidney beans, undrained
1 14 oz can great northern beans, undrained
1 tsp oregano
1 tsp basil
1 handful fresh chopped parsley
2 tsp minced garlic
2 lbs ground beef
1 28 oz can diced tomatos
1 26 oz can spagetti sauce
2 cups ditalini pasta
2 Tbsp cornstarch
cold water

bring water to a boil in a large soup pot. add boullion, carrots, celery, zuchinni and onion. boil rapidly for 5 minutes. reduce heat to low/medium and add in both cans of beans, oregano, basil, parsley and garlic. simmer for 30 minutes. while simmering, cook the ground beef in a skillet. drain off grease and add to soup pot. add in diced tomatos and spagetti sauce. increase heat to medium and allow to simmer for 15 minutes. while simmering, cook ditalini in a small pot according to package directions. drain and add to soup. with a fork or small whisk, mix 2 tbsp cornstarch with 1/2 cup cold water in a small bowl. add to soup and increase heat to med/high. stirring constantly, bring to a boil and boil rapidly for 1 minute until you notice the soup start to thicken. serve with grated romano or shredded mozarella and warm french bread.