Pasta E. Fagioli (Olive Garden Copy Cat)

One of the reasons I love having a facebook page is that friends share their wonderful recipes. I posted a question about favorite soups and a friend recommended this recipe. I had to change it a bit because my crock pot was not big enough to double just about everything. I wish it was because then we could have some for dinner and freeze some for a later day. She also added Tabasco sauce. I would normally add that but my son sometimes has a hard time with tomato base soup and the added extra spice would make it even more difficult for his tummy. I am not used to making soup with pasta and 8 oz seemed like so little so I made 16 oz and added as much as I thought made sense. I regretted that because the pasta soaks up a lot of broth and I had to add more broth later.

This soup reminded me of a cross between lasagna, chili, and minestrone. We all loved it and had seconds except Brody. He doesn't really like chili or lasagna so it made sense he didn't like this soup. I loved it and am looking forward to making it again.

The next time I make it, I may change adding the pasta. I may only add it to each bowl. It might be better when reheating. Try it and let me know what you think.

Ingredients

1lb Ground Beef. 

1/2 onion chopped

2 carrots chopped

2 celery stalks chopped

1 can diced tomato 

1 can red kidney beans rinsed

1 can northern beans rinsed

4 cups beef stock or broth

1 (25 oz) jar Prego spaghetti sauce (I used tomato garlic)

2 teaspoon dried Oregano

salt and pepper to taste

8 oz ditalini pasta

Parmesan cheese for topping 

Directions

In a large skillet brown ground beef. Add it and all ingredients except pasta to the crock pot. Cook on low for 7-8 hours or low for 4-5 hours. The last hour of cooking you should boil pasta and under cook slightly. Drain and add during the last half hour.