Lunch Recipe

Slow Cooker Pasta Fagioli Soup

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

INGRIDIENT

2 pounds ground beef

1 (32 ounce) carton beef stock

2 (14.5 ounce) cans Italian-style diced tomatoes

1 (28 ounce) jar spaghetti sauce

1 (15 ounce) can red kidney beans, drained

1 (15 ounce) can white kidney beans, drained

4 cups beef broth

½ cup chopped onion

2 medium carrots, diced

3 stalks celery, diced

5 tablespoons chopped fresh parsley

2 teaspoons dried oregano

2 teaspoons ground black pepper

1 teaspoon salt

¼ teaspoon hot pepper sauce (such as Tabasco®)

1 cup ditalini pasta

DIRECTION

Step: 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.

Step: 2

Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.

Step: 3

Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

NUTRITION FACT

Per Serving: 355 calories; protein 21.8g; carbohydrates 32.5g; fat 14.6g; cholesterol 47.7mg; sodium 1072mg.

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