Pasta Fagioli

I was inspired by Stephanie’s version of this soup at A Year of Slow Cooking. I have made her version before. However, this morning when I was getting everything into the crockpot, I realized I was missing a lot of the ingredients, so I had to adapt. This is what I came up with, and it was great!

1/2 pound lean ground beef, browned and drained
1/2 c. onion, chopped
1/2 c. carrots, chopped
1/2 c. bell pepper, choppped
1 can Italian stewed tomatoes (mine had oregano and basil)
1 c. garbanzo beans

1 c. white beans
2 c. beef broth
1/2 jar (16.5 oz) pasta sauce

1 1/2 tsp. oregano

1/2 T. hot sauce
1/4 tsp salt

1/4 tsp black pepper

1/2 cup dry pasta, to add at end of cooking time

Directions:

Brown and drain the beef. Chop up the carrots, onion, and bell pepper. Add it to the empty crockpot. Drain and rinse the beans (if you are using canned), and add them. Add the can of tomatoes (I used my kitchen shears to cut them up a little), and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and hot 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 half hour on low, or until the pasta is tender. It will swell quite a bit.

About Amanda

Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her posts she shares her tips on how she does it!

Comments

  1. This is such a nice soup and your recipe for it is wonderful.

  2. I love to make soup on the weekends and freeze it for during the week. This one is going on my “to do” list. Thanks!

    Sue

  3. Sounds positively perfect to me!

    :)
    ButterYum

Trackbacks

  1. [...] Pasta Fagoli Tuesday: Catalina Chicken in the crock pot Wednesday: Split pea soup Thursday: Slow Cooker Lasagna [...]

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