Ingredients (printable recipe)
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
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
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.
*I don't know if it's because my slow cooker is older, but I've found that it takes about an extra 2 hours of cooking time to get the carrots, onion and celery soft.
Makes 12-14 servings
Adapted from Food.com
|I like veggies chopped small when I make soup.|
This Pasta E Fagioli did taste like Olive Garden's. It was warm, hearty and very tasty! Perfect for the chilly weather we've been having.
This recipe does make A LOT of soup! It filled my 6 qt. slow cooker up to the very top. I couldn't have fit another thing in there. We happily ate this soup for two days. But, next time I make this just for my family, I will freeze the leftovers for another meal. Cook once and eat twice is another thing I like about this recipe. It's a keeper!
I also share recipes at these linky parties.