Pasta Fagioli
2 lbs. ground beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta
Brown beef and place in lined crock pot with everything but the pasta. Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender) 30 minutes before serving add the pasta.
*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time. To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta. This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.
No comments:
Post a Comment