Pasta Fagioli with Parmesan Wafers

Ingredients (serves 4)

for the soup

• 1 pound lean ground beef
• 1 sweet onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 cup butternut squash, peeled and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 15 oz can diced tomatoes
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 spring of fresh rosemary
• 6-7 cups beef stock
• 1 cup small dry pasta
• 1 can red kidney beans
• 1 can white kidney beans
• 1/2 cup chopped Italian parsley

for the Parmesan wafers

• 4 Tablespoons Parmesan cheese

Instructions

for the soup

Sauté ground beef in pot sprayed with no-stick cooking spray. Add onions, carrots, celery, and butternut squash. Drain any fat.  Stir in salt and pepper. Simmer about 7 minutes. Add tomatoes, oregano, thyme, and rosemary. Stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to packing directions. When pasta is 2 minutes from being done add beans and parsley. Serve soup hot with Parmesan wafers.

for the Parmesan wafers

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Arrange 4 tablespoons of Parmesan cheese in circles on parchment paper. Bake 7-10 minutes, or until crisp and golden. Watch closely. Allow to cool completely and remove carefully with spatula.