Grandma's Pasta Fagioli
Ingredients
- 1 pound ground chuck
- 1 medium onion diced
- 28 ounces tomatoes diced, canned
- 15 ounces cannellini beans canned, drained and rinsed
- 15 ounces kidney beans canned, drained and rinsed
- 2 medium carrots diced
- 2 cups green cabbage finely chopped
- 2 stalks celery diced
- 2 teaspoons dried basil dried
- 2 cloves garlic minced, or two tablespoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 32 ounces chicken broth
- 1 cup ditalini pasta
Instructions
- In a skillet over medium-high heat, cook the ground beef and onion until the meat is browned and crumbled then drain well.
- Place the ground beef, diced onion, canned tomatoes, cannellini beans, kidney beans, diced carrots, shredded cabbage, celery, basil, garlic, salt and pepper and chicken broth in the slow cooker. Stir until well mixed.
- Cover and cook on low for 6 hours or high for four hours.
- Add the ditalini pasta to the slow cooker and stir to combine. Push all the pasta below the liquid line. Cover and cook for an additional 30 minutes or until the pasta is al dente. Serve with grated parmesan cheese if desired, and enjoy!
Notes
To Make This Pasta Fagioli Soup On The Stovetop
Brown the meat, and then expect to simmer all the rest of the ingredients covered for about an hour. The pasta will usually take another 10-15 minutes before it is finished, or you can boil the pasta in a separate pot and add it to the soup to speed things up.Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.