• Mike Roberts

Pasta Fagioli Soup


Ingredients 1 lb. lean ground beef, browned and drained 1 cup chopped onion 1 cup chopped carrots ½ cup chopped celery 1 can (14.5-oz.) diced tomatoes, with juice 1 can (15.5-oz.) kidney beans, drained and rinsed 1 can (15.5-oz.) navy beans, drained and rinsed 4 cups beef broth 1 jar (24-oz.) marinara sauce 1½ tsp. oregano ½ tsp. Tabasco sauce ½ tsp. salt ½ tsp. black pepper 1¼ cups dry ditalini pasta ¼ cup chopped fresh parsley

Directions Add all ingredients except pasta and parsley to a 6- or 7-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are tender.

Just before serving, cook pasta according to package directions. Stir into soup. Garnish with parsley.

Serves 8-10

0 views0 comments