Crockpot Pasta E Fagioli (Olive Garden Copycat

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 cans (14.5 ounces each diced tomatoes
  • 1 cup (~3-4 sliced carrots
  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 1 can Cannellini beans, white
  • 1 cup Celery
  • 2 tsp Garlic
  • 1 can Kidney beans, dark red
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 jar Spaghetti sauce

• Pasta & Grains

  • 3/4 cup Ditalini pasta

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried
  • 3/4 tsp Pepper, Freshly cracked
  • 1 1/2 tsp Seasoned salt

Found on chelseasmessyapron.com

Description

Directions

• In a medium-sized skillet over medium heat brown the ground beef and drain out the grease. Transfer to the slow cooker.
• To the slow cooker, add in the carrots, celery, garlic, diced tomatoes, red kidney beans, white cannellini beans, spaghetti sauce, tomato paste, salt, pepper, oregano, basil, thyme, and bay leaf. Stir.
• Cover and cook on high for 3-5 hours or low for 5-7 hours or until the vegetables are tender.
• About 20 minutes before serving, boil the pasta until al dente. Reserve the water and drain.
• Toss the pasta with red wine vinegar (optional; adds flavor/freshness, balances acidity of all the tomato)
• Either add the pasta to the soup or serve on the side. I like to serve the pasta on the side so you can add what you want and then store (or freeze) the remainder of the soup without the pasta getting soggy.
• ALTERNATIVELY, (if you plan on eating this soup all in one day), you can add the uncooked pasta to the soup about 30 minutes before serving (turn heat to high).
• Garnish with freshly grated Parmesan cheese and fresh parsley if desired.