Olive Garden Slow Cooker Pasta Fagioli
Ingredients :
1 pound extra lean ground beef, browned and drained
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 can (14 to 15 ounces) diced tomatoes with juice
1 can (14 to 15 ounces) kidney beans, rinsed and drained
1 can (14 to 15 ounces) white beans, rinsed and drained
4 cups beef broth
1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
1-1/2 teaspoons oregano
¾ teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon salt
½ teaspoon black pepper
1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
¼ cup chopped fresh parsley, optional for serving
Grated Parmesan, optional for serving
Preparation:
-Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
-Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
-When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
-Serve with grated parmesan and a sprinkling of fresh parsley if desired.
