I know it's been a while since I last posted, but I promise you I've been working hard so I might have a cookbook for you sometime in the near future :) Last weekend, I had my first photo shoot for the cookbook with Robert Wyse of Wyse Eyes Photography. The pictures are turning out beautifully, which makes me even more excited about these cookbooks (I have 3 planned!) You can read about my first photo shoot here!
Today, I want to share a delicious soup recipe with you that will warm you right up! If you've ever been to Olive Garden, you know what Pasta Fagioli is! It's an incredibly tasty soup.....that everyone in the world should try. So, here's your chance! I know you're going to love this recipe!
This makes a TON of soup. You will need a 7 Quart Crock for this. If you're using a smaller Slow Cooker, cut everything in half. If you're vegetarian, don't add the meat and use vegetable broth.
1 lb. ground beef, seasoned with salt and pepper and cooked
4 cups beef broth (I used 4 beef bouillon cubes and 4 cups water instead)
3 (14.5 oz.) cans Garlic and Onion diced tomatos
2 cups water
1 (29 oz) can tomato sauce
3/4 cups dry red kidney beans, soaked overnight, drained and rinsed
3/4 cups dry Northern beans, soaked overnight, drained and rinsed
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. Italian Seasoning
salt and pepper to taste
1 1/2 cups chopped carrots
2 cups chopped zucchini, peeled too
1 red onion, chopped
1 1/2 cups pasta (I used shells)
Parmesan cheese for garnish
Add all ingredients to the Slow Cooker insert EXCEPT for the pasta and stir. Cook on LOW for 8-10 hours.
About 45 minutes before serving, add the pasta. Serve with a sprinkle of Parmesan Cheese.
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For more great Slow-Cooker recipes, please visist www.slowcookeradventures.com