Looking for a good Slow Cooker recipe? This Pasta Fagioli soup is a hearty meal that is perfect for a busy day. This meal is great on a cold night , topped with freshly grated Parmesan cheese and served with with fresh bread. This recipe makes a ton of soup, so you may want to freeze some of it for a different time. As a matter of fact, if I have extra time during the week, I like to make this soup just to store in the freezer. Freezer cooking in the slow cooker is great, because it’s not too overwhelming and you can be busy with other things while it cooks. Be sure to add this tasty recipe to your menu this Winter! I think your family will thank you! 🙂
Ingredients
- 2 to 2 1/4 lbs. 90% lean ground beef
- 1 large onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, minced fine
- 2 (28 ounce) cans crushed tomatoes
- 1 (24 ounce) jar of your favorite spaghetti sauce
- 1 (16 ounce) can red kidney beans, drained and rinsed well
- 1 (16 ounce) can great northern beans, drained and rinsed well
- 1 (32 ounce) container beef stock
- 3 tsp. dried oregano
- 2 Tbsp. dried parsley
- 1 tsp. black pepper
- 1 Parmesan cheese rind if you have it
- 8 oz. fusilli pasta, uncooked
Instructions
- Brown the beef in a skillet with the onion until no pink remains.
- Drain any fat from the beef and add the beef to a large 6 to 7 qt. slow cooker with the carrots, celery, garlic, crushed tomatoes, spaghetti sauce, kidney beans, great northern beans and seasonings .
- DO NOT ADD THE PASTA YET!
- If you have the rind of some Parmesan cheese, throw that in the Crock Pot too for extra flavor.
- Cover and Cook on low 7-8 hours or high 4-5 hours.
- During last 30 minutes on high or 1 hour on low, add the pasta and remove the rind.
- Top with freshly grated Parmesan cheese.
- Serves 12.
- * To freeze, cool completely and store in gallon sized freezer bags or freezer friendly containers.
- *To defrost, let sit in refrigerator overnight and warm in a pot on the stove.
This recipe is adapted from food.com
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