It's ALWAYS a beautiful day when your stomach
cooperates with you!
Last week was a nightmare.
Yesterday was the first day I was able to eat normal food
and it was perfect timing since Saturday night this lovely girl came home
for spring break and will be home all week...
She had one request when she came home, Pasta Fagioli soup,
and of course that's what we had Saturday night,
LATE Saturday night since her plane was delayed for 2 hours.
I thought I would share the recipe AGAIN today.
PASTA FAGIOLI SOUP
Please don't let the LONG LIST of ingredients scare you!
(Because long lists scare me!)
1 pound ground beef
1 small onion, finely diced (I don't use)
2 carrots, finely diced
2 stalks celery, finely diced
1 can diced tomatoes, NOT drained
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans (or white kidney beans), drained and rinsed
1 (26 oz.) container beef stock (I used CHICKEN STOCK)
1 jar (25 oz.) spaghetti sauce (YES, I used a jar sauce)
2 tsp. dried oregano (I didn't use)
2 teaspoons dried parsley (I didn't use)
1 teaspoon ground black pepper
3/4 cup uncooked ditalini pasta (or your favorite small pasta shape)
Salt, to taste
Begin by rinsing your beans...
Brown the ground beef and drain...
Chop the carrots, celery and onion (if using onion)...
Add all the ingredients except the beef and pasta to your crock pot.
That's right, just dump everything into your crock pot.
Then add the ground beef...
Set your crock pot on low for 6 to 8 hours
or high for 4 to 5 hours.
THEN add your pasta, stir and cook for another 30 minutes.
I cannot tell you how DELICIOUS this soup was!
The original recipe says that you may want to add more broth
if you like your soup "soupy."
I almost always need to add more broth.
Please come back tomorrow for
Enjoy your day!