What is a working mommy's dream? Nothing other that a handy old crock pot. Since I have been back to work, that little kitchen appliance that used to collect dust has been working overtime for us. I use it at least once, if not twice a week. I am so much more relaxed when I know that dinner is taking care of itself while I teach my life away. With the hope that cooler weather is coming, I am sharing one of my latest heart warming faves. It passes hubby & baby girl's test with flying colors.
I find most of my recipes on Pinterest these days. It is such a one stop shop. This one was quite a find! The original can be found on the Favorite Family Recipes blog, a website packed full of great recipes, several of which are on my 'try it' list.
Pasta E Fagioli Soup
Ingredients
- 2 lbs. ground beef
- 1 onion, chopped
- 3 carrots, shredded
- 1 c. celery, chopped
- 2 (28 oz.) cans diced tomatoes, undrained
- 1 (16 oz.) can red kidney beans, drained
- 1 (16 oz.) can white kidney beans, drained
- 4 cups beef stock
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. tabasco sauce
- 1 (20 oz.) jar Prego traditional spaghetti sauce
- 8 oz. pasta (I like using ditali pasta)
Instructions
- Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Drain and add to soup.
The only change I made was that I added a can of corn....because we love corn. I could not find the ditali pasta, so I used another type that was tiny.
I highly suggest using these crock put bags, they make cleaning that pot a breeze.
Serve it up with a french loaf! Gotta love those one pot meals on school nights. This makes enough to serve an army and it should freeze well, if you are in to freezing stuff.
Enjoy









