Pasta Fagoli - Slow Cooker

This one's an adaptation from an Olive Garden copy-cat recipe and we made our own adaptations for Judy and Jerry today - all four of us enjoyed it and voted that it's a keeper recipe for cold nights. The pasta can be any kind - though I wouldn't suggest spaghetti - should be something such as penne or shells, elbow or bowtie -- which is what we used. It turned out thick, like a good stew. See additions below for what we changed from Jennifer Walker's recipe. She has a picture on her site, and I forgot to get a shot of mine in the crockpot.

INGREDIENTS

• 1 lb ground beef, cooked; drained
• 1/2 or 1 med onion, chopped; cooked with the ground beef
• 2 to 3 carrots, sliced
• 2 cans of diced tomatoes, undrained
• 1 can of res kidney beans, drained
• 1 can of white kidney beans, drained
• 1 box of beef broth or stock (Didn't have this, so used granules and three cups of water - soup was still thick, which we liked)
• 3 tsp oregano (Did not add - diced tomatoes had oregano and garlic)
• 3 tsp pepper (Did not add - because of David)
• 5 tsp parsley (Didn't have this, either)
• 1 jar of spaghetti sauce
• I box of pasta (Used farfalle)

• INSTRUCTIONS

  • 1. Place all ingredients except pasta into the crockpot and mix well.
    2. Cook on high for 4-5 hours, or low for 7-8 hours.
    3. Add the UNCOOKED pasta the last 45 minutes (which worked perfectly with the farfalle)