Pasta Fagoli (Crock Pot)

Pasta Fagoli
(Olive Garden recipe in the crock pot!)

I got this off A Year of Slow Cooking

I have to say that when I made it this weekend, I bought the mini fusilli pasta and thought the 1/2 cup wasn't enough. I then proceeded to dump about 3/4 of the box into the crock pot. My result: Almost little to no broth! But it's still yummy! I also think that I will leave out the carrots next time, it's not that they tasted bad, they just didn't really seem to fit to me.


--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used Barilla's Mini- Fuselli, but you can use any pasta you like)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of parmesan cheese if you have it.