Slow Cooker Pasta e Fagioli Recipe

By cushey27

Taste of Home Holiday Slow Cooker 2013 pg 93

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 2 medium carrots, chopped
• 1-1/2 cups finely chopped cabbage
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ditalini or other small pasta
• Grated Parmesan cheese, optional

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low for 7-8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high 30 minu1-1/4 cups (calculated without cheese) equals 258 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 885 mg sodium, 31 g carbohydrate, 6 g fiber, 17 g protein. s longer or until pasta is tender. Sprinkle with cheese if desired.
Yield: 8 servings (2-1/2 quarts).