Saturday, September 18, 2010

Pasta Fagioli Soup

Mmmm, the first slow cooker meal of the season, and it also happens to be a soup! Perfect comfort food while I am awaiting the changing leaves and pumpkin picking with Abbie. This recipe is actually a little reminiscent of the last soup I blogged, but easier to make and tastier in my opinion.

Fairly easy to prep, with browning the ground beef and chopping the onion the only real work you have to do. The cayenne pepper gives it a little kick and the broth is nice and rich with the beef and tomato taste. Add some Parmesan cheese to give it a nice salty bite and enjoy this while watching the leaves fall!

Pasta Fagioli Soup
Makes 6-8 servings

1 can Great Northern Beans, drained and rinsed
1 pound ground beef, browned and drained
1 medium onion, chopped
1 stalk celery, chopped (I omitted)
2 (10.5-ounce) cans beef broth
1 (28-ounce) can whole peeled tomatoes, broken apart
1/2 teaspoon black pepper
1/4 teaspoon marjoram
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried basil
3 cups dried pasta, cooked (I used elbows)

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

2 comments:

EAT! said...

Yea! A soup in the slow cooker. I am putting this on my list of ones to try.

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