SLOW COOKER PASTA E FAGIOLI SOUP

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SLOW COOKER PASTA E FAGIOLI SOUP

I always cook my pasta separately and al dente. We add it to each bowl as we eat it. Freezes well without the pasta. Then when reheating, cook a fresh batch of pasta in the volume needed, and again, add it to each bowl. Or heat just whatever amount of soup will be eaten at this serving and add pasta just before eating. I also like a few more veggies, so I also saute’ some Bok Choy and Savoy cabbage cut into bite size pieces and added to the onion-celery-carrot mix. Kind of a minestrone with the heartiness of Fagioli.

Ingredients

• 4 celery stalks diced
• 1 can 15 ounces red kidney beans, drained and rinsed
• 1 cup ditalini pasta uncooked
• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 2 whole carrots diced
• 2 cans 14.5 ounces each beef broth
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 medium onion diced
• 28 ounce can crushed tomatoes
• 1 can 15 ounces cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste I added 1 tsp salt and 1/4 teaspoon pepper

Instructions

1. Frist, Add olive oil to a large skillet and add in ground beef. 
2. Then Cook until browned and no longer pink.
3. Then Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
4. Then Cook on low for 7-8 hours or high for 3-4 hours. 
5. Then 30 minutes before serving stir in beans and pasta.
6. Next, Season with salt and pepper to taste. Discard bay leaves before serving.
7. Then Serve immediately while hot.
8. Enjoy It !

Recipes adapted from :   cookingclassy.com