Pasta Fagioli

This is actually a crock pot recipe, but I didn't have time to do it in the crock pot so I just did it on the stove. To do it in the crock pot, brown the ground beef and put everything except the pasta in the crock pot. Cook on low for 8 hours or high for 4 hours, then add pasta and cook another 20 minutes on high or until pasta is cooked. It is super yummy!

Pasta Fagioli

1 pound lean ground beef, browned and drained
1 large onion, chopped
1 cup carrots, choped
2 celery stalks, chopped
2 cans (14.5 oz) petite diced tomatoes
1 can kidney beans, drained and rinsed
1 can northern beans, drained and rinsed
32 oz low sodium beef broth
1 jar pasta sauce
2 tsp oregano
1 tsp Tabasco sauce (recipe called for 1 TBSP, but 1 tsp was plenty)
1 small green or yellow summer squash, sliced (optional)
dash of black pepper
1 cup dry pasta (I used Rotini)

If you're not using the crock pot method:
Brown meat and drain well. Saute' onion and celery in a bit of olive oil until onions are translucent. Add chopped carrots, tomatoes (with juice), both kinds of beans, broth, pasta sauce, oregano, Tabasco sauce, pepper and squash. Cover and simmer 30 - 45 minutes, or until carrots are tender. Add pasta. Simmer another 15 minutes, or until pasta is cooked.