Olive Garden Slow Cooker Pasta Fagioli

Olive Garden Slow Cooker Pasta Fagioli

INGREDIENTS:

1 pound extra lean ground beef, browned and drained

1 cup chopped onion

1 cup chopped carrots

½ cup chopped celery

1 can (14 to 15 ounces) diced tomatoes with juice

1 can (14 to 15 ounces) kidney beans, rinsed and drained

1 can (14 to 15 ounces) white beans, rinsed and drained

4 cups beef broth

1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce

1-1/2 teaspoons oregano

¾ teaspoon hot pepper sauce (such as Tabasco)

½ teaspoon salt

½ teaspoon black pepper

1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.

¼ cup chopped fresh parsley, optional for serving

Grated Parmesan, optional for serving

DIRECTIONS:

Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.

Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them …

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