Slow Cooker Pasta e Fagioli Soup
SLOW COOKER PASTA E FAGIOLI SOUP is rich and hearty and even better than The Olive Garden!
Cuisine: American
Recipe type: Main
Serves: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Instructions
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Slow Cooker Pasta e Fagioli Soup
SLOW COOKER PASTA E FAGIOLI SOUP is rich and hearty and even better than The Olive Garden! RECIPE HERE: https://therecipecritic.com/slow-cooker-pasta-e-fagioli-soup/
Posted by Tried and True Recipes on Wednesday, June 27, 2018
