Crock Pot Pasta e Fagioli Soup
I found this recipe on www.therecipecritic.com and gave it a test run last night. I’d call it a delicious success and wanted to share it with y’all!
I feel like it would be easy to make vegetarian and you could add more veggies or a different pasta shape, or a gluten free pasta to accommodate various dietary needs. My Crock Pot was full and we ate heartily. I have enough leftover to freeze, which will last a couple meals and I left one serving in the fridge for me to heat up tonight.
This filling soup would be great as a make-to-share dish and make-to-freeze dish. My only notation on that is that the longer mine cooled before I refrigerated it, the more water the pasta soaked up and the soup got thick. So I’d revive it with additional beef broth to reheat or after freezing.
Ingredients
1 tablespoon EVOO
1 pound ground lean beef (I subbed lean ground turkey)
2 whole carrots diced
4 celery stalks diced
1 medium onion diced
28 ounce can crushed tomatoes
2 (14.5 ounce) cans beef broth
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
1 (15 ounce) can cannellini beans drained and rinsed
1 (15 ounce) can red kidney beans drained and rinsed
1 cup ditallini pasta uncooked
Instructions
1. Add olive oil to large skillet and add in ground meat. Cook until no longer pink.
2. Place meat in slow cooker with other ingredients except the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
4. Serve immediately while hot.
