Pasta Fagioli

1 lb lean ground beef or ground turkey
1 tsp crushed fresh garlic
1 med onion, chopped
1 large carrot, peeled, sliced or grated
2 large stalks celery, thinly sliced, include the leaves
2 cans (14 1/2 oz) tomatoes, crushed
1 tbsp instant beef bouillon granules
2 1/2 tsp dried Italian seasoning
1/4 tsp pepper
4 cups water
1 can kidney beans, rinsed and drained
6 oz wagon wheel or ziti pasta (about 2 1/2 cups)

Use a 4 quart pot.
Brown beef and garlic together until meat is no longer pink. Drain off excess fat.

Add onion, carrot, celery, undrained tomatoes, bouillon, Italian seasoning, pepper and water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until vegetables are tender.

Add the beans and pasta to the pot and bring to a boil. Reduce heat to medium low, cover and simmer for about 9 minutes. Be careful not to overcook, as the pasta will continue to soften in the hot soup.

I have fixed this in the crock pot and just cooked the pasta separately and added them at the end. I've added the beans when I start the pasta and they have been warm enough.