Post by Chuckie on Dec 11, 2013 23:17:14 GMT -5
Christi (lwagne) posted this on the "other site". I thought she had posted it on HERE, and couldn't find it! LOL. Beth (Divecchio--our 'resident Irish-Italian') offered some suggested changes too. Anyhow, I made this again last night, and it was GRAND!
Below is Christi's original posting, changes in "green". Enjoy!
CHEERS!
Chuckie
Pasta Fagioli
slow cooker crock pot version... just like Olive Garden
2 lbs ground beef
1# hot Italian Sausage
1 onion, chopped
1 green bell pepper, chopped
2 TBS minced garlic
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
3 bay leaves
pinch of rosemary
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta (I used small elbow macaroni)
Directions:
1. Brown beef in a skillet. (I added garlic, onion & green pepper to meat while browning, and did Italian sausage in separate skillet)
2. Drain fat from beef and add to crock pot with everything except pasta. (add to large thermowell pot w/o pasta--makes like a pot FULL! Full heat 25 minutes, 3 or 4 hours or until you're ready CWTGTO)
3.Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta. (Beth--Divecchio--suggested cooking your pasta on the side, toss with olive oil, and set on stove top to keep warm. Spoon some cooked pasta into your bowl, then put Pasta Fagioli over top) Here's how Beth put it:
Chuckie's 'small elbow macaroni' idea is great. If you think that you're going to consume all the soup in one sitting, then you can use about any kind of pasta, but the macaroni is great because some of the soup gets inside the pasta, too. If your soup is going to hang out all day long, though, it's actually best to have the pasta separate or it will absorb most of the 'soupy' part of the soup and you end up with a solid 'side dish'! Still tastes great, though. If that happens, you can always add more broth, but you'll still have some really mushy pasta. The pasta can be left out all together, too. I'll also make gnocchi with a butter/sage sauce and toss some of them in the soup bowl and pour the soup over. I'm glad Christi stuck the recipe in here! It's getting close to soup season......
And here's how high it comes up in the big pot:
At any rate, it is FABULOUS stuff, and I think it's gonna be a "new" yearly feature @ my Mom's Christmas Eve gatherings!
CHEERS!
Chuckie
Below is Christi's original posting, changes in "green". Enjoy!
CHEERS!
Chuckie
Pasta Fagioli
slow cooker crock pot version... just like Olive Garden
2 lbs ground beef
1# hot Italian Sausage
1 onion, chopped
1 green bell pepper, chopped
2 TBS minced garlic
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
3 bay leaves
pinch of rosemary
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta (I used small elbow macaroni)
Directions:
1. Brown beef in a skillet. (I added garlic, onion & green pepper to meat while browning, and did Italian sausage in separate skillet)
2. Drain fat from beef and add to crock pot with everything except pasta. (add to large thermowell pot w/o pasta--makes like a pot FULL! Full heat 25 minutes, 3 or 4 hours or until you're ready CWTGTO)
3.Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta. (Beth--Divecchio--suggested cooking your pasta on the side, toss with olive oil, and set on stove top to keep warm. Spoon some cooked pasta into your bowl, then put Pasta Fagioli over top) Here's how Beth put it:
Chuckie's 'small elbow macaroni' idea is great. If you think that you're going to consume all the soup in one sitting, then you can use about any kind of pasta, but the macaroni is great because some of the soup gets inside the pasta, too. If your soup is going to hang out all day long, though, it's actually best to have the pasta separate or it will absorb most of the 'soupy' part of the soup and you end up with a solid 'side dish'! Still tastes great, though. If that happens, you can always add more broth, but you'll still have some really mushy pasta. The pasta can be left out all together, too. I'll also make gnocchi with a butter/sage sauce and toss some of them in the soup bowl and pour the soup over. I'm glad Christi stuck the recipe in here! It's getting close to soup season......
And here's how high it comes up in the big pot:
At any rate, it is FABULOUS stuff, and I think it's gonna be a "new" yearly feature @ my Mom's Christmas Eve gatherings!
CHEERS!
Chuckie