Cooler fall weather is the perfect time for some soup! And a delicious soup recipe that can be made ahead of time in the crockpot? Nothing better. Check out one of our favorite recipes, Crockpot Pasta E Fagioli!
INGREDIENTS
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- 1 pound extra lean ground beef
- 1 cup (~3-4) sliced carrots
- 1 cup (~4-5 stalks) chopped celery
- 2 teaspoons minced garlic
- 2 cans (14.5 ounces EACH) diced tomatoes undrained, I like fire-roasted
- 1 can (15 ounces) dark red kidney beans undrained
- 1 can (15 ounces) white cannellini beans undrained
- 1 jar (14 ounces) Spaghetti Sauce
- 2 tablespoons tomato paste
- 3/4 cup ditalini pasta meaured when uncooked
Seasonings:
- 1 and 1/2 teaspoons seasoned salt
- 3/4 teaspoon freshly cracked pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- Optional: freshly parsley, freshly grated Parmesan cheese, 2 teaspoons red wine vinegar
PREPARATION
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In a medium-sized skillet over medium heat brown the ground beef and drain out the grease. Transfer to the slow cooker.
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To the slow cooker, add in the carrots, celery, garlic, diced tomatoes, red kidney beans, white cannellini beans, spaghetti sauce, tomato paste, salt, pepper, oregano, basil, thyme, and bay leaf. Stir.
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Cover and cook on high for 3-5 hours or low for 5-7 hours or until the vegetables are tender.
- Add the noodles to the pot about 30 minutes before you are going to serve and turn the head up high.
Recipe from Chelsea's Messy Apron