sketch of Bob above the Pasta Fagioli In A Slow Cooker recipe.


2 lb. lean ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cans (28 oz. ea.) diced tomatoes, undrained
1 can (16 oz.) red kidney beans, drained
1 can (16 oz.) white kidney beans, drained
3 cans (10 oz. ea.) beef stock
2 cloves garlic, minced
3 t. oregano
2 t. pepper
5 t. parsley
1 t. Tabasco sauce (optional)
1 jar (20 oz.) spaghetti sauce
8 oz. penne pasta

Brown the beef in a skillet. Drain the fat from the beef and add to the Crock Pot with everything except the pasta. Cook the pasta fagioli on low 7-8 hours or high 4-5 hours. During last 30 minutes on high or 1 hour on low, add the pasta.

Pasta Fagioli Soup In A Slow Cooker recipe is published in our November, 2013 Menu Minder, Issue #361.