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Pasta E Fagioli Soup Recipe

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This recipe for Pasta E Fagioli Soup, by , is from Emily's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


2lbs ground venison
2 whole carrots, diced
4 celery stalks, diced
1 med. onion, diced
29oz can crushed tomatoes
2cans beef broth
1 can (15oz) kidney beans
1 can black beans
1 can ditalini pasta, uncooked
chili seasoning to taste

Spray skillet with oil. Cook venison.

Place beef in slow cooker along with remaining ingredients except beans and pasta.

Cook on low for 7- hrs or high for 3-4 hours. 30 min before serving stir in beans and pasta.

Personal Notes:
Personal Notes:
513 cals
11g F
43g P




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