I found this recipe on a friend’s Facebook page. It makes a very large batch but seems to freeze well so make the large batch for company or freeze some for later.
NOTE: The recipe says to add the pasta 30 minutes before serving. I cook the pasta and add it to each bowl before serving. To me, it helps to keep the pasta from getting mushy.
Pasta Fagioli
A very tasty soup for cold days. It makes a lot, so plan to share or freeze.
Servings: 12
Ingredients
- 2 lbs. ground beef
- 1 onion chopped
- 3 carrots chopped
- 4 stalks celery chopped
- 2 28 ounce cans diced tomato's, undrained
- 1 16 ounce can red kidney beans, drained and rinsed
- 1 16 ounce can white kidney beans, drained and rinsed
- 3 10 ounce cans of beef stock
- 3 tsp oregano I use Italian seasoning
- 2 tsp pepper
- 5 tsp parsley
- 1 tsp tabasco sauce optional
- 1 20 ounce jar spaghetti sauce (I use original)
- 8 ounces of pasta Ditalini
Instructions
- Brown the beef and drain the fat
- Add to a large crockpot with everything except the pasta
- Cook on low for 7 to 8 hours or high for 5 to 6 hours
- Add the pasta 30 minutes before serving