1 (16-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
2 tablespoons grated fresh Parmesan cheese
How to Make It
Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.
Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.