Recipe: Slow Cooker Pasta Fagioli (using ground beef)

SLOW COOKER PASTA FAGIOLI

1 pound lean ground beef
1/2 large red onion, chopped
1 cup baby carrots, chopped
2 celery stalks, sliced
1 (16.5 ounce) jar prepared spaghetti sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes, undrained
4 cups beef broth
1 tablespoon Tabasco sauce
2 teaspoons oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup uncooked pasta (ditalini is the traditional shape)
Grated Parmesan cheese (for serving)

Use a 6 quart or larger slow cooker.

Brown the meat in a skillet on the stovetop, and drain well.

Add the onion, carrots and celery to the empty slow cooker. Add the remaining ingredients except the pasta and Parmesan. Stir in the browned meat.

Cover crock pot and cook on LOW for 8 hours, or HIGH for about 4 hours. When the vegetables are tender, stir in the dry pasta.

Cover crock pot and cook for another 30 minutes to an hour on LOW, or until the pasta is tender. It will swell quite a bit.

Garnish with Parmesan cheese.

Makes 4-6 servings
Adapted from source: Stephanie O'Dea is the author of the "Make it Fast, Cook it Slow Cookbooks and Totally Together: Shortcuts to an Organized Life."