Pasta Fagioli {in the slow cooker}

We have a quick order of business today.

First I have to clean my house. So naturally I’m writing a blog post instead.

Second you have to make this recipe.

Do it.



I didn’t meant to yell. I tend to get excited over food. Especially pasta recipes. April + Pasta = true love 4 eva.

True story.


And because I’m on a time limit I’m not going to bore you with long stories about

A.) how good this recipe is.


B.) something that has nothing to do with the recipe…like garden soil or goldfish.

So let’s begin.


Pasta Fagioli {in the slow cooker}

You Will Need:

1 pound of ground meat of choice. (hamburger is recommended but you can use pork, turkey, chicken or even venison)

1 cup diced onion

1 cup shredded carrot

1 cup sliced celery

2 cloves garlic – minced

1 796 mL (28 fl. oz) can of diced tomatoes (I used the one with Italian spices) – you can use homemade canned tomatoes, I’m actually just about out of mine already so I had to buy them.

2 cups of red kidney beans (I used dried kidney beans that I had cooked up, feel free to use the canned ones just be sure to drain them)

2 cups of white kidney beans (drained if you’re using canned ones)

2 cups garden cocktail juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1 teaspoon black pepper

1/2 teaspoon thyme

1/2 pound ditalini  pasta



Step 1: Brown your ground meat. Drain the excess fat off.

Step 2: Put the meat into a slow cooker and add all the other ingredients except the pasta.

Step 3: Cook on low for 8 hours or high for 4 hours.

Step 4: Cook the pasta according to package directions until al dente.

Step 5: Stir the pasta into the soup sauce (yes soup sauce) and serve with garlic bread for dipping, because it’s fabulous.

Make this. Eat this. Love life. Don’t even worry about the carbs. Just eat.



Shared with: Good Morning Mondays, Mix it up Mondays, Create and Crave





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