Pasta e Fagioli

Ingredients

¾ cup chopped carrot (2 medium)
2 (14-ounce) cans fat-free, less-sodium beef broth
¼ teaspoon salt
1 ½ teaspoons dried Italian seasoning
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
2 tablespoons grated fresh Parmesan cheese
¾ cup uncooked ditalini (very short tube-shaped macaroni)
+ 8 more ingredients
- 1 (16-ounce) can red kidney beans, rinsed and drained
- ¾ cup chopped celery (2 stalks)
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound ground round
- 2 garlic cloves, minced
- 1 cup chopped onion (1 small)
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained

1. Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan. 2. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until past...

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