Crockpot Pasta e Fagioli

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!


Pasta e Fagioli
adapted very, very slightly from Cooking This and That

Ingredients

• 1 can Great Northern Beans, drained and rinsed
• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 quart beef broth
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon black pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.