Pasta Fagioli

It's that time of year when soup is considered 'good food" here is one of my fave's.

1 pound ground beef

can of pinto or mixed lentils

2 carrots, diced small or shredded

2 celery stalks, cut into very small slices

1/4 cup olive oil

1 1/2 cups chopped onions

3 tablespoons minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon crushed chili's

3/4 cup fresh chopped parsley

3 bay leaves

1 can tomato paste ( 6 oz )

1 can tomatoes ( 28 oz )

10 cups water

salt and freshly ground pepper to taste

2 cups ( or more ) orzo or other small pasta

freshly grated Parmesan cheese for garnish.

Heat oil in large soup pot. Add the onions, garlic, oregano, chili, basil, celery, carrots and bay leaves. Cook over low heat until onions are soft about 10 - 15 minutes. Stir occasionally.

Cook ground beef in frying pan and drain excess fat.

Add the tomatoes, ground beef, and tomato paste to large pot. Cook another 5 minutes.

Stir in the water; cover partially with and cook over medium heat for 20 minutes.

Drain the beans and add them to the kettle with salt and pepper to taste. Reduce the heat, cover, and simmer about 1 1/2 hours.

Add the orzo and continue to simmer until the pasta is tender, about 10 minutes depending on pasta choice. Stir in the parsley.

Garnish with Parmesan cheese.

Serve with some red wine and snuggle by the fire!