Friday, December 19, 2008

More soup from the crock pot

I LOVE this soup, and I love that it sits in my crock pot all day while I work and I come home to an awesome filling meal. This recipe makes a lot of soup, but I love to freeze it in individual tupperwares so I have lunch for work. This recipe is supposed to be like the Olive Garden's Pasta Fagioli, but mine is always thicker then theirs, even more like a chili I guess. So anyways, I prep everything at night and just put it in the fridge, so in the morning before work all I have to do is put it in the warmer and let it do its magic.


Pasta Fagioli

INGREDIENTS:
1 lb cooked ground beef
1 cup diced carrots
1 cup of chopped onion
3 stalks celery chopped
40 0z can of tomato juice
14 oz can of beef broth
2 cans of kidney beans with liquid
1 can of white kidney beans with liquid
26 0z can of tomato sauce
8 0z of cooked macaroni noodles
oregano, basil, paprika, and garlic to taste

DIRECTIONS:
Add all ingredients except for noodles to crock pot and let simmer on low all day. 1 hour before serving add cooked macaroni noodles.
Serve with Parmesan cheese and bread sticks for dipping.
And if your married to a husband like mine, he will need a sandwich to go with it, because soup is not enough to fill him up, or so he says.

1 comment:

Joelen said...

Lol... I think our husbands are pretty similar. Either he needs a sandwich or needs to inhale a couple of bowls to feel satisfied! This looks wonderful and perfect for the winter!