A good day for PASTA FAGIOLI soup -- Love this CROCKPOT recipe!! Try it!!
Since I made my own snowday today -- I figured it'd be a good day for soup for dinner. Love this recipe!! It's so easy to make and it taste as delicous as it smells while it is cooking all day. Great to start in the morning and come home to a cooked dinner at night!! It has a kick to it!! ![]()
PASTA FAGIOLI SOUP
2 cans (14 1/2 oz. each) chopped/diced tomatoes
2 cans (10 1/2 oz. each) beef broth
1 can (15 1/2 oz.) Great Northern beans
2 cups water
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon dried marjoram
1/4 teaspoon liquid hot pepper sauce
1 cup dry shell pasta, cooked according to package directions
**I also add a can of red kidney beans, and some extra water, like 3/4 of cup cause of the extra beans I add**
Combine all ingredients, except pasta in crock pot stoneware.
Cover and cook on LOW 8 hours (HIGH 4 hours).
Stir in hot cooked and drained pasta and serve.
ETA: I forgot to mention I rinse the beans before adding them into the soup
Also a quick tip to make it ahead. The night before I'll chop up the onion, celery and garlic and put them in a ziploc bag. And I'll measure out all the dry spices and just put them in the crockpot and leave it covered. Then in the morning all you have to do is throw everything in the pot and within 5 minutes you're all set and dinner is done![]()
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PASTA FAGIOLI SOUP
2 cans (14 1/2 oz. each) chopped/diced tomatoes
2 cans (10 1/2 oz. each) beef broth
1 can (15 1/2 oz.) Great Northern beans
2 cups water
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon dried marjoram
1/4 teaspoon liquid hot pepper sauce
1 cup dry shell pasta, cooked according to package directions
**I also add a can of red kidney beans, and some extra water, like 3/4 of cup cause of the extra beans I add**
Combine all ingredients, except pasta in crock pot stoneware.
Cover and cook on LOW 8 hours (HIGH 4 hours).
Stir in hot cooked and drained pasta and serve.
ETA: I forgot to mention I rinse the beans before adding them into the soup
Also a quick tip to make it ahead. The night before I'll chop up the onion, celery and garlic and put them in a ziploc bag. And I'll measure out all the dry spices and just put them in the crockpot and leave it covered. Then in the morning all you have to do is throw everything in the pot and within 5 minutes you're all set and dinner is done
