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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pasta e Fagioli Soup - Slow Cooker Recipe

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This recipe for Pasta e Fagioli Soup - Slow Cooker is from Etta Mae's Southern Spoon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef, cooked and drained
¾ cup shredded carrots
4 celery stalks, diced
1 medium onion, diced
28 ounce can crushed tomatoes
2 cans beef broth
2 whole bay leaves
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon salt
½ teaspoon pepper
1 can cannellini beans
1 can dark red kidney beans
1 cup ditalini pasta, uncooked
Directions:
Directions:
Place all ingredients in slow cooker EXCEPT beans and pasta.
Cook on low for 8 hours or high for 3 hours.
30 minutes before end of cooking time, add uncooked pasta and both cans of beans.
Number Of Servings:
Number Of Servings:
10 -12
Personal Notes:
Personal Notes:
This was given to me by my daughter, Jill. One of our favorite places to eat together is Olive Garden. This tastes just like their soup.

 

 

 

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