Crock Pot Pasta e Fagioli
Ingredients
- 1-pound extra lean ground beef, browned and drained
- 1 cup onion, chopped
- 1 cup carrots, chopped
- ½ cup celery, chopped
- 1 14 to 15-ounce can diced tomatoes with juice
- 1 14 to 15-ounce can kidney beans, rinsed and drained
- 1 14 to 15-ounce can white beans, rinsed and drained
- 4 cups beef broth
- 1 24 to 26-ounce jar tomato-basil marinara or pasta sauce
- 1-1/2 tsp. oregano
- ¾ tsp. hot pepper sauce
- ½ tsp. salt
- ½ tsp. black pepper
- 1-1/4 cups dry pasta, your choice
- ¼ cup fresh parsley, chopped, for serving, optional
- Parmesan, grated, for serving, optional
Instructions
- !n a 6 to 7-quart crock pot, stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper.
- Cover and cook, on low, for 5 to 7 hours, or until the vegetables are as tender as you like them.
- When ready to serve, stir the cooked pasta into the soup.
- Taste the soup and adjust the salt and herbs to suit your taste.
- Serve with grated parmesan and a sprinkling of fresh parsley, if desired.