Pantry Pasta Fagioli Soup

INGREDIENTS

1 cup

ground beef (browned and crumbled, about 1/2 pound uncooked. Leave this out for the vegan version)

2 cups

ditali or macaroni pasta (cooked, about 2 ounces uncooked)

1 tbsp

olive oil

1/2 cup

onion (diced)

1/2 cup

celery (diced)

1/2 cup

carrot (thinly sliced)

garlic cloves (minced)

29 oz

diced tomatoes (two 14.5 ounce cans)

1 cup

red kidney beans (drained and rinsed* or half of 15.8 ounce can)

1 cup

Great Northern beans (drained and rinsed* or half of 15.8 ounce)

8 oz

tomato sauce

1/2 cup

tomato juice (5.5 ounce can)

2 tsp

vinegar

1/2 tsp

salt

1/2 tsp

oregano (dried)

1/2 tsp

basil (dried)

1/4 tsp

pepper

1/4 tsp

thyme (dried)

Parmesan cheese for garnish