New Haven Pasta E Fagioli
- Ready In:
- 8hrs 10mins
- Ingredients:
- 19
- Yields:
-
16 1 1/2 cup servings
- Serves:
- 16
ingredients
- 1 lb lean ground beef
- 1 lb Italian sausage
- 3 carrots, chopped
- 1 garlic clove, minced
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
- 2 1⁄2 cups tomato and basil pasta sauce
- 1 (16 ounce) can cannellini beans, drained and rinsed
- 1 (16 ounce) can kidney beans, drained and rinsed
- 3 (14 ounce) cans nonfat beef broth
- 2 teaspoons oregano, dried
- 1 teaspoon italian seasoning, dried
- 1⁄2 teaspoon fennel seed
- 2 teaspoons black pepper, ground
- 5 teaspoons parsley, dried
- 1 pinch crushed red pepper flakes
- 8 ounces ditalini, cooked and drained
directions
- Brown meat in a large skillet; drain fat. Add to 6 qt crockpot with everything except pasta. Cook on low for 7 - 8 hours. During last 20 minutes on low, add cooked pasta.
- Notes: Substitute small shells or 7oz box of dried mini ravioli w/ cheese for ditalini.
- Have an extra can of beef broth around in case soup is too thick after adding pasta.
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Reviews
-
This was fantastic! I halved the recipe because I have a small crock-pot (and there are only 2 of us anyway) and it fit in the pot quite nicely, with just enough room to bubble without spilling over. I used an Italian chicken sausage, replaced the fire-roasted tomatoes with a 1/2 cup of V8, and used orzo because the ditalini I thought was in the cupboard must have been used elsewhere. I cooked the orzo separately so that it wouldn't thicken the soup too much, then rinsed it in cold water and added it to the pot. It eventually absorbed a bit more liquid so that, by night 2, the soup had thickened into more of a stew-like consistency but it was still very good! I can't wait to make this again and try freezing it for lunches. Thanks!
Tweaks
-
This was fantastic! I halved the recipe because I have a small crock-pot (and there are only 2 of us anyway) and it fit in the pot quite nicely, with just enough room to bubble without spilling over. I used an Italian chicken sausage, replaced the fire-roasted tomatoes with a 1/2 cup of V8, and used orzo because the ditalini I thought was in the cupboard must have been used elsewhere. I cooked the orzo separately so that it wouldn't thicken the soup too much, then rinsed it in cold water and added it to the pot. It eventually absorbed a bit more liquid so that, by night 2, the soup had thickened into more of a stew-like consistency but it was still very good! I can't wait to make this again and try freezing it for lunches. Thanks!
RECIPE SUBMITTED BY
Puppies777
United States