I haven't tried this one yet - but it looks good. Love pasta "fazhool" - always on the lookout for recipes to make it - I must have been Italian in a previous life!!
Slow Cooker Pasta y Fagioli
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta (we use elbow pasta …but you can use whatever pasta you care to use)
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating.
If you're going to have leftovers (like me - single person - always leftovers!!!) DON'T put the pasta in the soup - it will continue to soften in the frig and be mushy and disgusting the next day. Cook it separately. Toss with a tiny amount of EVOO to keep it from sticking and store it separately. I serve mine by putting pasta in the soup bowl, topping with the soup, then stir around to let the soup coat the pasta. And I HAVE to top it with some cheese.