The Soup Project - Pasta Fagioli (Slow Cooker Version)

Pasta Fagioli (Slow Cooker Version)

2 pounds ground beef (I like to use a coarsely ground beef such as Chili Meat.)

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 28 oz. cans diced tomatoes, undrained

1 16 oz. can red kidney beans, drained

1 16 oz. can white kidney beans (cannellini beans), drained

3 10 oz. cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon Tabasco sauce (Optional, I don't use it.)

1 20 oz. jar spaghetti sauce

8 oz. pasta

Directions:

1. Brown beef in a skillet.

2. Drain fat from beef and add to slow cooker with everything except the pasta.

3. Cook on low 7-8 hours or on high 4-5 hours.

4. During last 30 minutes on high or 1 hour on low, add pasta.

That's it. Serve with hot garlic bread and a green salad.