Crockpot Monday: Pasta Fagioli

Are any of you big Olive Garden fans? I used to love it but the closest one is 45 minutes away and it just never seems worth the drive. I was always the salad type and not the soup. Maybe this recipe will change my mind!

Pasta Fagioli:

Ingredients:
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (26-ounce) pasta sauce
2 teaspoons oregano
1 Tablespoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry pasta (to add later)

Directions: 

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and hot sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender.

Serve with a bit of parmesan cheese if you have it. 

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