Easy Crock Pot Pasta Fagioli Soup

source: Mommy's Kitchen
1 - tablespoon extra virgin olive oil
1 - cup yellow onion, diced
1 - cup carrots, diced
1 - cup celery, chopped
1 - 26 oz jar Ragu Garden Style Tomato, Garlic and Onion Marinara Sauce
2 - 14 oz cans low sodium chicken broth
3 - cups water
salt and pepper to taste
1 - large bay leaf
1 - 14 oz can Bushs cannellini beans, drained & rinsed
1 - 14 oz can Bushs light red kidney beans, drained & rinsed
1 - cup tiny shell pasta
Parmesan cheese, garnish
optional: Crusty Bread and Salad

Heat olive oil in a small skillet. add onion, celery and carrots, saute for 2 minutes.
In a 8 quart crock pot add marinara sauce, chicken broth, water, bay leaf, drained and rinsed beans, cooked vegetables, salt and pepper to taste.
Cook on high for 3 - 4 hours. The last 30 minutes of cooking add the tiny shelled pasta. Cook an additional 30 minutes.
Ladle into bowls and garnish with grated Parmesan cheese.
Serve with crusty bread and salad to make an easy vegetarian meal.

Tasty Salad
1 - bag romaine lettuce (just use the hearts)
4-5 - slices red onion
1 - cup large whole black olives
2-4 - Pepperoncini's
1/2 - cup or more croutons
1 or 2 - tomatoes, quartered
freshly grated Romano cheese

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