Slow Cooker Pasta Fagioli

• Produce

  • 1 (10 ounce bag Bell pepper, frozen
  • 1 (15 ounce can Cannelloni beans
  • 1 (15 ounce can Kidney beans
  • 1 (14.5 ounce can Tomatoes

• Canned Goods

  • 1 (32 ounce carton Chicken or vegetable stock

• Condiments

  • 1 (24 ounce jar Marinara sauce

• Pasta & Grains

  • 1 cup Elbow noodles, gluten free

• Baking & Spices

  • 1 lb Ground beef, browned and grease, lean

Found on maebells.com

Description

Ingredients

• 1 pound lean ground beef, browned and grease drained
• 1 (15 ounce) can Kidney Beans, drained and rinsed
• 1 (15 ounce) can Cannelloni Beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) bag of frozen bell pepper, onion and celery
• 1 (24 ounce) jar marinara sauce
• 1 (32 ounce) carton of chicken or vegetable stock
• 1 cup uncooked gluten free elbow noodles

Directions

• Add the drained and rinsed beans to your crock pot with the undrained can of tomatoes.
• Add browned ground beef, frozen veggies, pasta sauce, and chicken stock to the slow cooker. Stir well and let simmer on low for 6-8 hours.
• Before serving add the uncooked noodles and stir well. Let the noodles cook for 15 minutes in the soup or until tender.
• Serve immediately.