March 12, 2012

Pasta Fagioli Soup

I found this soup in a slow-cooker recipe book and tweaked it a bit to use what I had on hand.  It would be delicious paired with a baguette or some parmesan cheese bread.  It's especially light if you omit the ground beef or sausage and just stick with beans and vegetables.

Image thanks to The Best Slow Cooker Recipes
Pasta Fagioli Soup
(adapted from The Best Slow Cooker Recipes)

1/2 lb ground beef or italian sausage
2 cans (or about 16 oz) beef or chicken broth
1/2 can (16 oz) Great Northern beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 Tbsp olive oil
1-1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup small shell or tubetti pasta, uncooked
1/2 cup grated Parmesan or Romano cheese

1.  In a skillet, brown the ground beef or sausage over medium heat.  Drain it, and toss it in the slow cooker.
2.  Add the broth, beans, tomatoes, zucchini, olive oil, garlic, basil, and oregano.  Stir to mix well, then cover and cook on low 3-4 hours.
3.  Stir in pasta.  Cover, and continue cooking on low for another hour, or until pasta is tender.  Top with Parmesan or Romano cheese.
4.  Eat it out on the patio as you watch the sunset and enjoy the glorious spring weather we've been having (at least, in my neck of the woods).

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