This authentic pasta e Fagioli soup was perfectly recreated in this crock pot. I couldn’t believe it, but when I asked the owner at the shop about it, he told me that the secret is lengthy amounts of time on low heat. That is just like a crock pot so it’s perfect. My mother said that this is one of the best soups she has ever eaten in her entire life. She claims that normally she would never even consider using Prego sauce but it does make this yummy soup even yummier.
She is so absolutely right! This soup with a jar of Prego sauce makes all the difference. It really adds flavor and perfect consistency to it.
1 pound ground beef
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 can diced tomatoes, undrained
1 can Bush’s red kidney beans, drained and rinsed
1 can Bush’s cannellini beans (or white kidney beans), drained and rinsed
1 (26 oz.) container Swanson beef stock (or 3 cups)
1 jar (25 oz.) Barilla spaghetti sauce
2 tsp. dried oregano
2 teaspoons dried parsley
1 teaspoon ground black pepper
3/4 cup uncooked Barilla spiral pasta
salt, to taste (about ½ tbsp. kosher salt)
Brown and crumble ground beef.
Drain excess grease.
Add all the other ingredients to the slow cooker (except for pasta) and stir.
Set slow cooker on low for 6-8 hours or on high for 4-5 hours
During the last 30 minutes or so of cooking, add in the pasta and stir.
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Quick Tip: Use fresh or frozen veggies without a problem.