Pasta E Fagioli - cooking recipe

Ingredients

1 lb. ground chuck, browned and drained
3 Tbsp. olive oil
2 large onions, chopped
4 cloves garlic, minced
3 large stalks celery, chopped
2 medium carrots, julienned and 2 inches long
1 (19 oz.) can cannellini beans or 1 (15 oz.) can light kidney beans, drained
1 (14 oz.) can Great Northern beans, drained
3 c. chicken stock
2 (28 oz.) cans whole tomatoes and juice, crushed
1 c. cooked elbow macaroni (3/4 c. dry)
1 c. water (to rinse cans)
1 rounded Tbsp. salt sense
1/2 tsp. red pepper seed
1 tsp. parsley flakes
1 tsp. sweet basil
1 tsp. oregano
1/2 tsp. each: marjoram, rosemary and thyme
1 tsp. black pepper

Preparation

Brown meat in skillet with salt sense and 1/2 teaspoon black pepper.
Simmer, covered, with 1 cup water until tender.
Salt and pepper from amounts given.
In a large pot, heat olive oil over medium heat.
Add onions, garlic, celery and carrots.
Cook, stirring frequently, until onions are transparent.
Add ground meat and remaining ingredients, except macaroni.
Simmer, uncovered, for 30 minutes.
Add macaroni; simmer 2 minutes.
If mixture is too thick, add more chicken stock or water.
Serve with bread sticks.
Top with grated Parmesan cheese.