Paste e Faggioli Soup (Slow Cooker)

 

Pasta e Fagioli Soup (Slow Cooker)

(10-12 servings)

Ingredients:

1 tbsp. Extra Virgin Olive oil

1 lb. Lean Ground Beef

2 whole Carrots, diced

4 stalks Celery, diced

1 medium Onion, diced

28 oz. can Crushed Tomatoes

2 cans (14.5 oz.) Beef Broth

2 Whole Bay Leaves

1 tsp. Dried Oregano

1 tsp. Dried Basil

½ tsp. Dried Thyme

1 tsp. Salt

¼ tsp. Black Pepper

1 can (15 oz.) Cannellini Beans, drained and rinsed

1 can (15 oz.) Red Kidney Beans, drained and rinsed

1 cup Ditalini Pasta, uncooked

Directions:

In a large skillet over medium heat, warm oil and add ground beef.  Cook until browned and no longer pink.  Place beef in a 4 to 6-quart slow cooker.  Add remaining ingredients except for the beans and pasta.  Cover and cook on low for 7 to 8 hours (3 to 4 hours on high).  At 30 minutes before serving, add the beans and pasta to the slow cooker and mix to combine.  Taste and adjust seasoning with salt and pepper.  Discard bay leaves and serve.

Notes:              For a slightly different taste, try using Italian sausage (sweet or hot, your choice).  Remove from casting if not using balk and cook breaking it up as you go.  Then just follow the recipe.

Ideas for Future Efforts

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