Pasta y Fagiole

I fell in love with this Italian chili at the Olive Garden and making it has become my unofficial way of celebrating the changing leaves and cooler temps of fall. There is a bit of prep-work with the veggie chopping, but you'll forget all about it when you're enjoying a steaming bowl.

*2 tsp. olive oil

*1/2 lb. ground beef

*1/2 onion, chopped

*1 carrot, julienned

*1 stalk celery, finely chopped

*2 cloves garlic, minced

*2 cans tomatoes, (I puree mine, but if you like the chunks by all means...)

*1 can kidney beans, rinsed and drained

*1 can great northern beans, rinsed and drained

*3-4 c. beef stock

*1 tsp. oregano

*1/2 tsp. Italian seasoning

*1 tsp. pepper

*1/2 tsp. Tabasco

*1 TBSP. white vinegar

*1 c. spaghetti sauce

*8 oz. V-8

*8 oz. ditali or small shell pasta

*1/2 TBSP. fresh parsley, chopped

In a large soup pot, saute the beef in oil over medium/medium-high heat until beef begins to brown. Add onions, carrots, celery, garlic and tomatoes and simmer for about 10 minutes. Add beans, stock, oregano, Italian seasoning, pepper, Tabasco, vinegar, spaghetti sauce, and V-8. Stir to combine and return to a simmer. Add noodles and simmer until they are tender but not mushy. Add parsley and serve with Parmesan cheese and some crusty bread.

*Notes: If you have leftovers eat within a day or the noodles will get mushier than I like. The soup freezes very well, just leave the noodles out and add them when you are reheating. If you are making it in advance to take somewhere, you can partially cook the noodles separate and add them just before serving.