Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 14.5 oz cans low-sodium chicken broth
• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley

**Recipe notes: I used only one can of beans and put in extra carrots and celery. Also, this recipe is too salty when I didn't use the low sodium chicken broth, so that is very important**

Instructions

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 
• Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
• Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
• Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Peanut Butter-Chocolate No-Bake Cookies

 Ingredients

• 2 cups sugar
• 1/2 cup milk
• 1 stick (8 tablespoons) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3 cups old-fashioned rolled oats
• 1 cup smooth peanut butter
• 1 tablespoon pure vanilla extract
• Large pinch kosher salt

Directions

• WATCH Watch how to make this recipe.
• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Best Chocolate Chip Cookies

"Crisp edges, chewy middles."

Ingredients

1 cup butter, softened

1 cup sugar (original recipe was one cup white and one cup packed brown sugar - even with one cup, this was very sweet)

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

3 cups all-purpose flour

2 cups semisweet chocolate chips

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. 

Beat in the eggs one at a time, then stir in the vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and nuts. 

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely

browned.