Pasta Fagioli Soup - Slow Cooker
Nutritional Information with BEEF used in the recipe.
Calories 338 (19% from fat)
Fat 7 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 56 mg.
Sodium 835 mg.
Carb. 39 gram
Fiber 8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 29 gram
Ingredients
2 pounds 93% lean ground beef
OR
2 pounds vegan beef replacement
1 (32 oz.) carton beef stock
OR
1 (32 oz.) carton vegetable stock
2 cans (14.5 oz. each) fire roasted diced tomatoes
1 jar (24 oz.) pasta sauce
(We used Classico Four Cheese Pasta Sauce.)
1 can (15 oz.) reduced sodium red kidney beans, drained
1 can (15 oz.) reduced sodium white kidney beans (cannellini beans), drained
1 cup onion, chopped
1 cup carrots, diced
1 1/4 cups celery, diced
5 Tbsp fresh parsley, chopped
2 tsp. dried oregano
2 tsp. black pepper, ground
1/2 tsp. salt
1/4 to 1/2 tsp. hot pepper sauce (such as Tabasco®)
1 cup (about 5 oz.) ditalini pasta
This is a tasty and filling soup. It's a great energy filled lunch and pairs well with whole-wheat rolls.
Special Note: You will need a slow-cooker AT LEAST 6 quarts to hold all the ingredients. If your slow-cooker is smaller, it won't fit.
1. Heat a large non-stick pan over medium-high heat. Cook the ground beef, stirring until it's all browned and crumbly, about 6-9 minutes. Drain and discard the grease, then put the cooked meat in a slow cooker.
2. Stir in all the remaining ingredients, EXCEPT the pasta in the slow-cooker.
3. Cover and cook on HIGH for 4-6 hours or LOW for 7-8 hours.
4. Stir the pasta in the last 15 minutes before it's done.
Yield: 10 Servings of About 1 1/2 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 minutes. Keep the container open a little to allow steam to escape.
