Pasta E Fagioli (Slow Cooker)

Ingredients

2 lbs. Ground Beef

1 onion, chopped small

3 carrots, chopped small

4 stalks celery, chopped small

2 (28 oz.) cans diced tomatoes undrained ( I like Hunt's Petite Diced)

1 (15.5 oz.) can red kidney beans, drained

1 (15.5 oz.) can cannellini beans, drained

2 (14.5 oz.) cans low sodium beef stock (chicken stock would work, too)

3 teaspoons oregano

2 teaspoons black pepper

5 teaspoons parsley

1 teaspoon hot sauce (optional)--I used Franks RedHot Cayenne Pepper sauce

1 (24 oz.) jar spaghetti sauce (I used Ragu Roasted Garlic)

8 ounces ditalini pasta

Directions

1. Brown beef in skillet.

2. Drain fat from beef and add to slow cooker with everything except pasta.

3. Cook on low for 7-8 hours or on high for 4-5 hours.*

4. Cook pasta separately on stove, following package directions.

5. Add pasta to each bowl of soup before serving.

*I don't know if it's because my slow cooker is older, but I've found that it takes about an extra 2 hours of cooking time to get the carrots, onion and celery soft.

Makes 12-14 servings

Adapted from   Food.com

Printed from mybiscuitsareburning.blogspot.com