Sunday, November 10, 2013

Pasta e Fagioli Soup

Pasta e Fagioli Soup

2 cup dried white beans
4 cups water
1 lb ground beef
1 onion, diced
3-4 cloves garlic, minced
3 celery stalks, diced
4-5 carrots, diced
28 oz can diced tomatoes
2 cups beef broth
1 can tomato sauce
1 tbsp minced each, fresh rosemary, oregano, thyme, basil
1/4 cup balsamic vinegar
1-2 tsp crushed red pepper flakes
salt and pepper

Put beans and water into slow cooker and cook on high 3 hours.

Brown ground beef with salt, pepper, and fennel.  Add to slow cooker.

Brown onions over med heat.  Add garlic and cook 30 sec.  Add the celery and carrots.  Cook 5 minutes.  Dump veggies into slow cooker.  De-glaze the skillet with broth and pour into slow cooker. 

Add the remaining ingredients to slow cooker and cook on high 3-4 hours.

Serve over cooked pasta.

Based on these two recipes.