Mom’s Pasta E Fagioli Soup
Where I live, the temperature reaches triple digits long before lunch time; friends of mine have been known to actually bake cookies in their parked car. One of the best tips I heard a few years ago is to plug your slow cooker in outside on your patio. It will keep your house cooler and your countertops from being cluttered. This soup is a great place to start your outside cooking adventure! With the perfect balance between the beans and vegetables, it’s delighfully filling and yet light enough for summer fare.
Mom’s Pasta E Fagioli
Katie @ Onceamonthmom.com
- 1 lb ground beef
- 1.25 cups chopped onions
- 1.5 cups chopped carrots
- 0.5 cups chopped celery
- 30 ounces fire roasted diced tomatos with garlic, undrained
- 15 ounces basil, garlice, and oregano dice tomatos, undrained
- 16 ounces red kidney beans, drained and rinsed
- 16 ounces white kidney beans, drained and rinsed
- 70 ounces beef broth
- 3 teaspoon oregano
- 2 teaspoon pepper
- 1.5 teaspoon Tabasco
- 5 teaspoon parsley
- 20 ounces spaghetti sauce
- 8 ounces uncooked mini shell pasta
Brown ground beef in skillet and drain fat. Add beef to crockpot with all ingrediants except pasta. Cook on high for 4-5 hours. During the last 30 minutes, add pasta.
Allow soup to cool, then portion into quart freezer bags, label, and freeze. To serve: reheat in microwave for 2-3 minutes or until hot.
**conversion chart image provided by Erik Spiekermann