1can(14 to 15 ounces) kidney beans, rinsed and drained
1can(14 to 15 ounces) white beans, rinsed and drained
4cupsbeef broth
1ar(24 to 26 ounces) tomato-basil marinara or pasta sauce
1-½teaspoonsoregano
¾teaspoonhot pepper sauce, such as Tabasco
½teaspoonsalt
½teaspoonblack pepper
1-¼cupsdry pasta (I used fusilli, but shells or ditalini would work well, cooked separately according to the package directions.)
¼cupchopped fresh parsley (optional, for serving)
Grated Parmesan (optional, for serving)
Instructions
Ideal slow cooker size: 6- to 7-Quart.
Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in your slow cooker.
Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
Serve with grated parmesan and a sprinkling of fresh parsley, if desired.
Recipe Notes
Because it seemed plenty tomatoey, I eliminated 1 can of diced tomatoes. And I cut back on the hot pepper sauce to just ¾ teaspoon.I also cooked the pasta separately and added it at serving time. I sometimes hate the way dry pasta swells and absorbs so much liquid when you add it, uncooked, directly into soups.Serving size: 1-¼ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Olive Garden Slow Cooker Pasta Fagioli Recipe
Amount Per Serving (1 -¼ cups)
Calories 238Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 32g11%
Fiber 9g36%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.