SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 5.7 g
  • Cholesterol: 26.0 mg
  • Sodium: 486.7 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 17.0 g

View full nutritional breakdown of Pasta Fagioli calories by ingredient
Report Inappropriate Recipe

Pasta Fagioli

Submitted by: CARRIEJBUNTING

Introduction

A very filling and delicious soup - my favorite! Crockpot 356 - http://crockpot365.blogspot.com/2008/10/da
y-305.html - few changes were made
A very filling and delicious soup - my favorite! Crockpot 356 - http://crockpot365.blogspot.com/2008/10/da
y-305.html - few changes were made

Number of Servings: 10

Ingredients

    --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 water
    -- 4 Tp Herb Ox Sodium Free Chicken Bouillon
    --1 16-ounce jar pasta sauce
    --2 tsp Italian Seasonings
    --1/4 tsp black pepper
    --1/2 cup dry pasta, to add at end of cooking time

Tips

I replaced the beef broth with Herb Ox sodium free chicken bouillon. Simply boil the water and dissolve the powder right in!


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 chicken broth. Add the salt, pepper, oregano, and 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.


Serving Size: 8-10 1-cup servings






Great Stories from around the Web


Rate This Recipe