CrockPot Pasta E Fagioli Soup

This was a delicious CrockPot full of comfort on a chilly fall day, and there was plenty to have for leftovers the following night! A great Pinterest find, once again!

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1lb ground beef or turkey (I used turkey because it’s leaner and we actually prefer it!)

1 small onion (or half of a large one), finely chopped

1 cup finely sliced celery

Some crushed garlic (amount depends on how garlicky you like things to be)

28oz can of crushed tomatoes

2 x 8oz can tomato sauce

2 x 15oz can beef broth (I actually completely forgot to buy this so we just used water and did not lack in flavor at all!)

15oz can kidney beans, undrained & unrinsed

15oz can Great Northern beans, undrained & unrinsed

salt & pepper to taste

Italian seasoning to taste

1/2 cup apple juice (we drank all the apple juice by mistake so didn’t end up adding this, will do so next time to see if it enhances the flavors!)

8oz ditalini pasta (or if your grocery store doesn’t have that, any kind of small, dry pasta will do. To add fun for kids you could get some of those little pasta stars)

– Brown your meat in a skillet over medium heat until no longer pink, and drain most of the fat off (I like to leave a tiny bit in the pan for flavor).  Add everything (including the meat) except for the apple juice and the pasta to your CrockPot and cook on low for 8-10 hours (4-6 hours if you have an unusually hot CrockPot like mine). 

In the last 15 or so minutes of cooking add in the apple juice and cook your pasta until just done (don’t overcook otherwise it will become mushy in the hot liquid of the soup) on the stove and add it in too. Serve with cheese on top (fresh parmesan or some shredded mozzarella) and some yummy crusty bread!

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CrockPot Pasta E Fagioli Soup

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