A Bohme Cooked Meal

Tuesday, April 15, 2014

Pasta E Fagioli

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


2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

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


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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