PASTA E FAGIOLI ITALIAN SOUP

By JJCR

CAN BE MADE IN SLOW COOKER

Ingredients

• 2 LBS GROUND BEEF
• 1 ONION, CHOPPED
• 3 CARROTS, CHOPPED
• 4 STALKS OF CELERY, CHOPPED
• 2 (14.5 OZ. ) CANS OF PETITE DICED TOMATOES, UNDRAINED
• 1 (15.5 OZ.)CAN OF BLACK BEANS DRAINED AND RINSED
• 1 (15.5 OZ ) CAN OF GREAT NORTHERN BEANS, DRAINED AND RINSED
• 32 OZ. OF BEEF STOCK
• 3 TEASPOONS OREGANO
• 2 TEASPOONS PEPPER
• 3 TEASPOONS PARSLEY
• 1 TEASPOONS TABASCO SAUCE, OPTIONAL
• 1 24 OZ. JAR SPAGHETTI SAUCE
• 2 CUPS UNCOOKED SMALL SHELL PASTA

Preparation

Step 1

IN A LG SKILLET, BROWN THE GROUND BEEF. DRAIN OFF THE FAT AND PUT IT IN A SLOW COOKER.

ADD ALL OF THE INGREDIENTS EXCEPT FOR THE PASTA. COOK THE SOUP ON LOW FOR 7-8 HOURS, OR ON HIGH FOR 4-5 HOURS. WITH ONE HOUR LEFT, ADD IN THE UNCOOKED PASTA. YOU CAN ALSO COOK THE PASTA SEPARATELY AND ADD IT TO THE SOUP AFTER COOKING.