Pasta fagioli

As mentioned, we kick off the diet with dinners of decent sized helping of pasta fagioli, or, Italian bean soup (we add meat too b/c we heart meat).

Start by frying up one strip of bacon over medium low heat with 1 tbsp olive oil in a large stockpot. Meanwhile, brown 3/4 lb ground sirloin in a separate pan, and drain thoroughly. To the bacon, add 2 medium onions, chopped, 1/2 chopped carrots, and 2 chopped celery stalks. Turn up heat to medium and cook until slightly tender. Add 3-4 cloves of minced garlic, 1/2 tsp red chili pepper flakes, 1 tsp dried rosemary (crushed), 1-2 tsp dried thyme (crushed), salt, and pepper. Allow the seasonings to toast a bit, then add in the ground beef, 1 large can of crushed tomatoes, 1 smaller can of diced tomatoes (I used leftover garden tomatoes), and about 5 c of chicken stock. Allow the mixture to come to a boil, then add 6-8 oz. dried elbow macaroni, or other short pasta. Add one can each dark red kidney beans and navy beans, rinsed and drained. Allow to cook on medium heat until pasta is tender. Serve with a light dusting of parmigiano reggiano grated on top. Delish.