This authentic pasta Fagioli soup was perfectly recreated in this crockpot. I couldn’t believe it, but when I asked the owner at the shop about it, he told me that the secret is lengthy amounts of time on low heat. That is just like a crock pot so it’s perfect. This soup is so delicious that it seriously should win an award. I cannot believe how well beans and pasta go together. Who would have ever known?
This soup with a jar of Prego sauce makes all the difference. It really adds flavor and perfect consistency to it.
Ingredients
1 pound ground beef
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 can diced tomatoes, undrained
1 can Bush’s red kidney beans, drained and rinsed
1 can Bush’s cannellini beans (or white kidney beans), drained and rinsed
1 (26 oz.) container Swanson beef stock (or 3 cups)
1 jar (25 oz.) Barilla spaghetti sauce
2 tsp. dried oregano
2 teaspoons dried parsley
1 teaspoon ground black pepper
3/4 cup uncooked Barilla ditalini pasta (see cook’s notes below)
salt, to taste (about ½ tbsp. kosher salt)
Instructions
Brown and crumble ground beef.
Drain excess grease.
Add all the other ingredients to the slow cooker (except for pasta) and stir.
Set slow cooker on low for 6-8 hours or on high for 4-5 hours
During the last 30 minutes or so of cooking, add in the pasta and stir.
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Quick Tip: Use fresh or frozen veggies without a problem.