Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup 

I love this soup when I order it in a restaurant and wanted to make it at home, so I went in search of a recipe.
The one I found at today’s creative blog is easy to make and tastes very good!

The original soup recipe from A Year of Slow Cooking.
Kim’s version is here, she added a couple of tips that might be helpful.
 
The following is my version with my notes.
Ingredients
  • 1 pound lean ground beef, browned, and drained of excess fat. (I used ground turkey)
  • 1 cup carrots, chopped (I used canned)
  • 1/2 large red onion, chopped
  • 2 celery stalks sliced
  • 1 (15oz) can kidney beans, drained and rinsed
    (I tried rinsed and not rinsed didn’t notice a difference)
  • 1 (15oz) can white beans, drained and rinsed
    (I tried rinsed and not rinsed didn’t notice a difference)
  • 2 (14.5 oz cans) diced tomatoes with their juice(For a little extra heat I used 1 can Rotel)
  • 1 (16.5 oz) jar pasta sauce
  • 4 cups beef broth (I used chicken)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried oregano(I left this out)
  • 1 tablespoon Tabasco sauce
  • 1/2 cup dry pasta (I used fusilli)
  • Parmesan cheese
Instructions
  1. Use a 6 quart slow cooker. Put the meat into the stoneware. Add the chopped
    carrots, onion and celery. add the beans, tomatoes, and pasta sauce.
    Pour in the broth. Season with salt, black pepper, oregano, and
    Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or
    on high for 4 hours. when the vegetables are tender, stir in 1/2 cup of
    dry pasta. Cover and cook for another hour on low, or until the pasta is
    al dente. It will swell quite a bit. Garnish with Parmesan cheese.

Trust me when I say that you will like this soup.  It is delicious!

Please let me know if you give this a try and what tweaks you made to make it yours!