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Pasta Fagioli Soup (Slow Cooker) Recipe

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This recipe for Pasta Fagioli Soup (Slow Cooker) is from Gloria's Family Cookbook, 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:  
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
2 (16 ounce) cans white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
Directions:
Directions:
1. Brown the ground beef in a skillet, over medium heat, breaking it into crumbles as it
cooks. Once browned, drain off any excess fat.
2. Transfer the cooked beef to your crock pot. Add in the onion, carrots, celery, undrained diced tomatoes, kidney beans, beef stock, oregano, pepper, parsley, and the jar of spaghetti sauce. Stir everything together until well combined.
3. Cover the crock pot and cook the soup on low for 7-8 hours or on high for 4-5 hours.
This slow cooking process allows the flavors to meld and make a flavorful broth.
4. About 30 minutes before serving, add the pasta directly to the crock pot. Stir well and continue to cook until the pasta is tender.

TIP: This soup freezes well. Just heat and eat.
Number Of Servings:
Number Of Servings:
000
Preparation Time:
Preparation Time:
4 1/2 to 8 1/2 Hours

 

 

 

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