Pasta E Fagioli (Slow Cooker)
By TamaraKay1
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Ingredients
- 2 lbs. Ground Beef
- 1 onion, chopped small
- 3 carrots, chopped small
- 4 stalks celery, chopped small
- 2 (28 oz.) cans diced tomatoes undrained ( I like Hunt's Petite Diced)
- 1 (15.5 oz.) can red kidney beans, drained
- 1 (15.5 oz.) can cannellini beans, drained
- 2 (14.5 oz.) cans low sodium beef stock (chicken stock would work, too)
- 3 teaspoons oregano
- 2 teaspoons black pepper
- 5 teaspoons parsley
- 1 teaspoon hot sauce (optional)--I used Franks RedHot Cayenne Pepper sauce
- 1 (24 oz.) jar spaghetti sauce (I used Ragu Roasted Garlic)
- 8 ounces ditalini pasta
- Directions
Details
Adapted from sites.google.com
Preparation
Step 1
1. Brown beef in skillet.
2. Drain fat from beef and add to slow cooker with everything except pasta.
3. Cook on low for 7-8 hours or on high for 4-5 hours.*
4. Cook pasta separately on stove, following package directions.
5. Add pasta to each bowl of soup before serving.
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