Slow Cooking
Olive Garden
Pasta e Fagioli
SERVES 10
Prep Time: 10 min
SLOW COOKER TIME:
LOW 6 hours
INGREDIENTS:
slow cooker size:  6 quart

1/2 to 1lb ground beef (or ground turkey), amount of meat is your
preferrence
1 small onion, finely diced
1/2 cup shredded carrots (or thin diced)
1/2 cup finely sliced celery
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 (15 oz) cans beef broth (or 3 cups )
1 (15 oz) can red kidney beans, with liquid
1 (15oz) can great northern beans, with liquid
1 teaspoon salt, plus more to taste, if needed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup apple juice
8 oz dry ditalini pasta
Parmesan cheese or mozzarella, for serving
Salt and pepper to taste
Garlic powder, oregano, basil to taste

DIRECTIONS:
Brown ground beef in a skillet over medium-high heat until no longer
pink, lightly seasoning with salt & pepper. Drain then add to a large slow
cooker. Add onions, carrots, celery, garlic, crushed tomatoes, tomato
sauce, broth, kidney beans, great northern beans, salt, oregano, basil,
thyme and pepper.
Cover and cook on LOW for 6 hours, or until veggies are tender.
Add in apple juice.
When the soup is done, cook pasta in salted boiling water. Put pasta in
individual bowls, then add soup, topping with cheese.
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