Pasta E Fagioli


1 pound lean ground beef, browned and drained

1 cup carrots, chopped

1/2 large red onion

2 celery stalks, sliced

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can white beans, drained and rinsed

2 (14.5 ounce) cans diced tomatoes with their juice

1 (16.5 ounce) jar pasta sauce

4 cups beef broth

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried oregano

1 tablespoon Tabasco sauce

1/2 cup dry pasta

Parmesan cheese (optional garnish)

Use 6 quart slow cooker. Put meat into the stoneware. Add the carrots, onion, and celery. Add the beans, tomatoes, and pasta sauce. Pour in the beef broth. Season with salt, pepper, oregano, and Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or on high for 4 hours. When the vegetables are tender, stir in 1/2 cup dry pasta. Cover and cook for another house on low, or until pasta is al dente. It will swell quite a bit. Garnish with Parmesan Cheese.

* I used my 4.5 quart slow cooker. It was very full, but still worked just fine. This is supposed to be similar to Olive Garden’s. I wouldn’t say it was a perfect replica, but it certainly was delicious. This is going on my list of favorite crock pot soups.


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