Italian Chili
By: Marcia Davis
Published: Thursday, December 10, 2009 - 5:38pm

Ingredients




2 stalks celery, chopped
1 onion, chopped
3 or 4 cloves garlic, chopped fine
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
salt to taste

1 (14.5 oz.) chicken broth
2 mediums tomatoes, diced (or 1 can)
8 ounces can tomato sauce
1/2 cup cooked pasta (Al Dente)
15 ounces cannellini beans with liquid
15 ounces kidney beans
1 pound lean ground beef

Preparation

1 In large sauce pan over medium heat, cook celery, onion, garlic and seasonings until onion is translucent.  Stir in chicken broth, tomatoes and tomato sauce.  Simmer on low 15 to 20 minutes.  Add pasta and beans and heat through.  Garnish with fresh grated parmesan cheese.

About


I always serve crusty French bread with this soup.  This makes a great meal in the winter.