Crock Pot Pasta e Fagioli Soup. What a Tasty Experience!
Total time
Author: Alyssa / The Recipe Critic
Recipe type: Main / Side
Cuisine: Italian
Serves: 8 serves
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
- Add olive oil to a large skillet and add in ground beef.
- Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Add spices to your taste and cover.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Thirty minutes before serving insert beans and pasta, stir and cover again.
- Season with salt and pepper to taste.
- Discard bay leaves before serving.
- Serve immediately while hot.
Recipe by Slow Cooker Society at https://slowcookersociety.com/crock-pot-pasta-e-fagioli-soup-tasty-experience/
3.5.3226