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.