Well, apparently it's almost February now and the last picture on my blog is of pilgrim hats, so I guess it's been a while! But I promise this is an extra tasty recipe to make up for my absence!
I made this soup back in December when I had all of my family visiting! It was a big hit among kids and grown-ups alike! I came across it in a church cookbook my Mom gave me a few years ago. The recipe is from her friend Kay so I knew that it would be delicious! It's very quick to make and super hearty. Throw in some bread sticks and you've got a full meal. Give it a try!
Pasta e Fagioli
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
28 oz. can diced tomatoes (do not drain)
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
cayenne (to taste)
1/4 cup butter
2 cans beef stock
1 tsp. oregano
1/2 tsp basil
2 T. Italian parsley
1 can white beans
1 can kidney beans
1/2 cup carrots (julienned)
1/2 cup celery (sliced)
1 zucchini (quartered and thinly sliced)
1 jar spaghetti sauce (I used Ragu...super vegetable)
1/2 cup uncooked pasta (I used curly macaroni)
Brown beef and onion in olive oil until beef is cooked through. Add the garlic and continue cooking for 1 min. Add all remaining ingredients and bring to a boil. Turn heat to medium-low and simmer until pasta is done and vegetables are tender. Enjoy!
Freezer meal instructions:
Cook beef. Combine beef with all other ingredients except for beef stock. In place of the stock add 4 teaspoons beef bouillion. Freeze.
When ready to cook, add soup mix and 4 cups of water to the crock pot and cook on low for 6-7 hours or until soup is heated through and veggies are tender.