Pasta e Fagioli Soup

In a large Dutch oven or pot over medium-high heat, brown the ground beef, breaking it up with a spoon.

Add the diced onion, black pepper, crushed garlic, and 1 tablespoon of salt. Sauté until the onion is softened, about 5 minutes.

Stir in the diced celery and carrots and cook for another 5 minutes.

Add the dried oregano, dried basil, Italian seasoning, and tomato paste. Stir well to combine and cook for 1 minute until fragrant.

Pour in the petite diced tomatoes, tomato sauce, 2 cups of the chicken broth, and sugar. Stir everything together.

Bring the soup to a simmer, then add the cannellini beans, kidney beans, and the bay leaf.

Cover the pot, reduce the heat to low, and let it simmer for 30 minutes.

While the soup simmers, cook the ditalini pasta in a separate pot of boiling salted water for about 7 minutes, or until al dente. Drain and set aside.

After 30 minutes, remove the bay leaf from the soup. Stir in the cooked pasta.

Add the remaining 2 cups of chicken broth, or more if you prefer a thinner consistency. Season with additional salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley, shredded Parmesan cheese, and red pepper flakes if desired.

Serve hot with a slice of toasted crusty bread.