Pasta and Bean Soup

Pasta e fagioli, meaning pasta and beans,
is very often pronounced pasta fazool.
Some people add meat while others do not.
The first time I made this was from a recipe
on a page of a Progresso soup company book.
That recipe contained cooked smoked ham
and to this day that is what I think that
pasta fagioli should taste like.
In this recipe however I also add in
some ground beef for a more hearty soup.

Ingredients:
2 teaspoons olive oil
1 cup cooked smoked ham, small dice
1 cup cooked ground sirloin beef
1 celery stalk< peeled and diced
1 carrot, peeled and diced
1 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups chicken stock
2 cups diced canned tomatoes
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 cups cooked soup pasta
Grated parmesan cheese for serving
Extra virgin olive oil for drizzling

Directions:
Place on medium heat in a large soup pot,
olive oil, ham, beef, celery, carrots,
onions, garlic, chicken stock, tomatoes,
bay leaves, oregano and ground black pepper.
Cook for about 30 minutes or until vegetables
are crisp tender and beef is cooked through.
Add in the pasta and more chicken stock if needed.
Cook until pasta is al-dante (to the tooth).
Remove bay leaves and serve with grated cheese
a a drizzle of extra virgin olive oil.