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Culinary Wednesday

January 16, 2013 - Kristy MacKaben
Who doesn't love a good crockpot meal? Throw the ingredients in the pot in the morning, simmer all day and dinner is served. What a great invention. Despite the obvious benefits, I have for some reason neglected my beloved crockpot of late. So, I decided to scour Pinterest for a new recipe to mix up the crockpot regime. Here it goes: Crockpot Pasta Fagioli

Ingredients: 2 pounds ground beef, one onion, chopped, 3 carrots, shredded, 1 c. celery, chopped, 2 (28 oz.) cans diced tomatoes, undrained, 1 (16 oz.) can red kidney beans, drained, 1 (16 oz.) can white kidney beans, drained, 4 cups beef stock, 3 tsp. oregano, 2 tsp. pepper, 5 tsp. parsley, 1 tsp. tabasco sauce, 1 (20 oz.) jar Prego traditional spaghetti sauce, 8 oz. pasta (I like using ditali pasta)

Directions: Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours. Before serving, cook pasta according to package directions. Drain and add to soup.

 
 

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