I hate to admit it but I love going to The Olive
Garden. I am not a huge pasta fan
either. I rarely crave pasta. However I could eat soup, salad and
breadsticks from Olive Garden on a regular basis. I usually order the Pasta E Fagioli as my
soup. It's rich and has all sorts of
veggies and beans in there. I don't feel guilty about eating it either! This made me want me to find a version that I
could make a home. I have found it. This
recipe makes a vat of soup and is great when you are having a large group
gathering. Hooray for crockpot meals!
MMMM...so darn good it's steaming!
Pasta E Fagioli Soup in a Crock Pot
Adapted from restaurant.food.com
Servings: 12-14
Ingredients
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cups of corn (I typically use frozen)
2 cups of corn (I typically use frozen)
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper amd salt
1 teaspoon garlic
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions
1- Brown beef in a skillet.
2- Drain fat from beef and add to crock pot with everything
except pasta.
3- Cook on low 7-8 hours or high 4-5 hours.
4- During last 30 min on high or 1 hour on low, add pasta. (Or you can cook pasta on stove, according to
package directions…doing this leaves extra “broth” for your soup! This is my favorite way to do it)
This can be frozen for up to 3 months.
© Kim Bohme and A Bohme Cooked Meal
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