Tuesday, April 19, 2011

Crockpot Pasta Fagioli

This soup was amazing!  It really did remind me of the Olive Garden soup I used to love.  The one I ate before I had children and actually went to Olive Garden.  Not much to tell on what I did, since crock pot meals are so easy there are not really any tips or tricks I have to share.  So here it is.  I had company this weekend and forgot to get any pictures of this soup.  I plan on making it again in the next couple weeks though, so I will try to update this post with pictures next time we have it.

Printable Recipe:

Recipe without picture

Crockpot Pasta Fagioli
From A Year of Slow Cooking

1 pound ground beef, browned and drained

1 medium onion, chopped
1 cup carrots, chopped
2 celery stalks, chopped
2 cans (14.5 oz) diced tomatoes do not drain
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed (I use northern)
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1/2 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time

Brown your ground beef and drain well. Let it cool a bit.

Place your chopped carrots, onion, and celery in a 6 quart crockpot.

Drain and rinse the beans then add them. Add the tomatoes, pasta sauce, and beef broth.  Season with your salt, pepper, oregano, and Tobasco sauce.  Stir in the meat.
Cook on high for 4 hours or low for 8 hours.  About 45 min - 1 hour before you are ready to serve, add the dry pasta and cook til tender.

I served with garlic bread, and a little parmesan.   This makes a lot of soup so we even had leftovers with grilled cheese a few nights later.

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