Pasta Fagioli

• 
• Pasta E Fagioli soup

• 1/2 cup water , then more as desired
• * 1 (15 oz) can diced tomatoes
• * 2 tsp granulated sugar
• * 1 1/2 tsp dried basil
• * 1 tsp dried oregano
• * 3/4 tsp dried thyme
• * 1/2 tsp dried marjoram
• * Salt and freshly ground black pepper to taste add more of needed
• * 2 cups of dry ditalini pasta
• * 2 (15 oz) cans dark red kidney beans, drained and rinsed
• * 1 (15 oz) can great northern beans, drained and rinsed
• * Romano or Parmesan cheese , for topping ( optional )
• Instructions
• * Heat 1 Tbsp oil in a large pot over medium high heat, crumble in ground beef and sausage and cook, stirring occasionally until cooked through. 
• * Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
• * Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
• * Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked meat then season with salt and pepper to taste. 
• * Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
• * Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• * Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
• * Allow to cook 1 minute longer. Serve warm with grated Romano or Parmesan cheese.