Some of my favorite meals to enjoy during the Fall and Winter months are soup. There’s just something about soup that is so heartwarming. I take comfort in those meals. It’s like food for the soul.
One of my favorite dishes is Crock Pot Pasta e Fagioli Soup. I like my soups on the chunkier side with a lot of flavour and substance. This is one of those soups that offer just that. It reminds me a lot of a chili, but it’s far from it!
If you’re looking for a soup to add to your Fall and Winter recipe roster, this is one is a must try!
Crock Pot Pasta e Fagioli Soup
1 lb ground beef
1 small onion (diced)
10 baby carrots, (chopped)
1 stalk celery (chopped)
2 cloves garlic (minced)
28oz can of diced tomatoes
15oz can red kidney beans (with liquid)
15oz can white kidney beans (with liquid)
15oz jar of your favorite tomato sauce
1 tbsp white vinegar
1 ½ tsp salt
1 tsp oregano
1 tsp Club House Roast Garlic & Red Peppers Spice (optional)
½ tsp pepper
½ tsp thyme
½ lb Ditali pasta
Brown your ground beef. Drain off fat.
In crock pot, combine your liquids, veggies and spices. Stir in the ground beef. Cook on low 6 to 8 hours.
When you’re meal is just about ready, prepare your pasta on the stove top. Cook pasta until al dente and stir into your crock pot. Don’t overcook your pasta, as it will continue to soften in the crock pot.
Serve with crusty bread.