Pasta e Fagioli (freezer friendly!)

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

olive oil

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.