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Pasta E Fagioli (Slow Cooker)

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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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