Slow Cooker Pasta e Fagioli

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cans (14 1/2 ounces each diced tomatoes
  • 2 tbsp Basil, fresh
  • 1 1/2 cups Cabbage
  • 1 can Cannellini beans
  • 2 Carrots, medium
  • 1 Celery, rib
  • 2 Garlic cloves
  • 1 Onion, medium

• Canned Goods

  • 1 carton Chicken broth

• Pasta & Grains

  • 1 cup Ditalini or other small pasta

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 medium carrots, chopped
• 1-1/2 cups finely chopped cabbage
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ditalini or other small pasta
• Grated Parmesan cheese, optional

Directions

• Directions In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low for 7-8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high 30 minutes longer or until pasta is tender. Sprinkle with cheese if desired. Yield: 8 servings (2-1/2 quarts). Originally published as Slow Cooker Pasta e Fagioli in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p59 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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