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.
