Pasta Fagioli Soup

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1 lb ground chuck

1 cup onion, chopped

2 cloves garlic, pressed

1 32 oz jar chunky garden style spaghetti sauce with mushrooms and peppers

1 10 oz can beef broth

2 cups water

1 tsp. sugar

1 tsp. salt

½ tsp. pepper

1 10 oz. can diced tomatoes

1 can Northern White Beans

1 can red kidney beans

1 carrot, shredded

1 to 2 cups cooked elbow macaroni

Cook ground beef, onion and garlic in large pot over medium heat until meat is browned, stirring until beef is crumbled. Drain and return meat to pot. Add spaghetti sauce, broth, water, sugar, salt and pepper. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Stir in tomatoes, beans, carrot and cooked macaroni. Simmer for about 10 minutes and serve.

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