I made another A Year of Crockpotting recipe last night. This soup is really good!! Very hearty. And really easy to make. Plus I pretty much always have the ingredients on hand. I only made a half recipe, but I still did the full pound of meat since I had a 1 lb. package to use (and I figured Justin could use one meaty meal this week:). This makes a lot of soup. I left out the celery because I didn’t have any. I added a few peas…I try to get something green into our diet every day. Some cut green beans would have been good too. I used whole wheat spiral pasta.
Crockpot Pasta Fagioli
1 lb. lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp. oregano
1 Tbsp. Tabasco sauce (I didn’t add this)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup dry pasta, to add at end of cooking time
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot. Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot.Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.Serve with a bit of parmesan cheese if you have it.
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