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home > recipes > soups > pasta e fagioli
from Netherlands 2 lbs ground beef 1 onion, chopped 3 carrots, chopped 4 stalks celery, chopped 2 (28 ounce) cans diced tomatoes, undrained 1 (16 ounce) can red kidney beans, drained 1 (16 ounce) can white kidney beans, drained 3 (10 ounce) cans beef stock 3 teaspoons oregano 2 teaspoons pepper 5 teaspoons parsley 1 teaspoon Tabasco sauce (optional) 1 (20 ounce) jar spaghetti sauce 8 ounces pasta Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes. Serve with a nice crisp green salad and some garlic bread! Enjoy.

Pasta e Fagioli


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(posted August 19, 2014)

from Netherlands

2 lbs
ground beef
1
onion, chopped
3 carrots, chopped
4 stalks
celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red
kidney beans, drained
1 (16 ounce) can white
kidney beans, drained
3 (10 ounce) cans
beef stock
3 teaspoons
oregano
2 teaspoons pepper
5 teaspoons
parsley
1 teaspoon Tabasco
sauce (optional)
1 (20 ounce) jar
spaghetti sauce
8 ounces
pasta

Brown beef in a skillet.

Drain fat from beef and add to crock
pot with everything except pasta.

Cook on low 7-8 hours or high 4-5 hours. Add
pasta the last 30 minutes.

Serve with a nice
crisp green salad and some garlic bread!

Enjoy.



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