Pasta Fagioli

Who needs Olive Garden when you can make it at home. This is the crock pot version– I used ingredients from a copycat recipe and created what you see here. Let it simmer on a cold day or cook it on a day when you have a crowd to feed. It tastes even better the second day, too.

1 pound ground beef

1 onion diced

2 carrots diced

3 celery stalks diced

2 tsp (or more!) powdered garlic (or 3 cloves minced)

4 cups chicken or vegetable broth

3 8 oz. cans tomato sauce

1 15 oz. can diced tomatoes

1 cup water (or more- as desired)

2 tsp sugar

2 tsp dried basil

2 tsp dried oregano

2 tsp dried thyme

2 tsp dried marjoram

salt and pepper

1 15 oz. can dark red kidney beans, drained and rinsed

1 15 oz. can great northern beans, drained and rinsed

1 box of elbows (pasta)

fresh parsley

grated parmesan cheese (for serving)

Place all ingredients up to (and including) the salt and pepper into the crock pot and stir. More water can be added later if you need it. Let the crock pot cook on high for three hours. Add the beans and cook for two more hours. Cook the pasta either the day before or at some point while the soup is cooking. Add the parsley before serving into the crock pot. I place the pasta at the bottom of the soup bowl and then top the soup with it. I don’t combine them until serving (and only for each serving) so the pasta doesn’t suck up all the water. Top with cheese and serve with bread and a salad.