Pasta Ola Fagiola Soup

Pasta Ola Fagiola Soup
Created Chef Scott Goff
For Alexandra Fagiola (Ola Fagiola)
From Poland

Serves 8
2 tablespoons olive oil
3 tablespoons butter
3/4 cup red onion -- chopped
3/4 cup red bell pepper -- chopped1 pound ground pork
1/2-cup carrots -- grated
2 tablespoons minced garlic
1 can Italian style stewed tomatoes
1-can kidney beans (14 oz can) or 16 oz raw.
1 can garbanzo beans
1 can tomato paste (6 oz can)
1/2 cup red wine
1 tablespoon oregano
1.5 tablespoon basil
1.5 teaspoon thyme
1.5 teaspoon salt
2 teaspoon black pepper
crushed red pepper to taste
7 cups water
3/4 cup pasta shells
grated Parmesan cheese -- for garnish
¾ cup of green onion tops for garnishin

In a large hot soup pot or Dutch oven add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and cook for about 3 minutes. Add the bell pepper, garlic, ground meat, and cook until meat is browned. Add the water and 1/2 cup red wine. Add stewed tomatoes, tomato paste, carrots, and beans. Add all seasonings. Bring to a boil, and then reduce heat to low and cook for about 40 minutes. Now add the pasta shells and cook until pasta is tender, about 15 minutes. Serve with bread sticks and top with fresh grated Parmesan Cheese. Garnish with green onion tops.