SLOW-COOKER PASTA E FAGIOLI SOUP
Adapted from several recipes.
Preparation time: 20 minutes, plus 7-8 hours on slow-cooker low setting
2 pounds ground beef chuck
1 cup diced onion
3 carrots, chopped or julienned
3 ribs celery, chopped
2 cloves garlic, peeled, minced
2 cans (28 ounces each) diced tomatoes
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) cannellini beans, drained
2 cans (15 ounces) beef stock
1 jar (24 ounces) traditional spaghetti sauce
1 tablespoon white vinegar
1 1/2 teaspoons salt
3 teaspoons oregano
2 teaspoons basil
1 teaspoon Tabasco sauce
8 ounces ditalini pasta
Brown ground beef in large skillet. Drain fat. Put beef and all ingredients except the pasta into a large slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Before serving, cook pasta according to package directions. Drain and add to soup.
To cook this on the stove top: Brown meat in a large soup pot. Add onion, carrots, celery and garlic and saute until tender, about 10 minutes. Add the remaining ingredients except pasta, and simmer 1 hour. Meanwhile, cook pasta according to package directions. Add pasta to soup and simmer 10 minutes more.
412 calories (32 percent from fat), 15 grams fat (5 grams sat. fat), 39 grams carbohydrates, 31 grams protein, 870 mg sodium, 72 mg cholesterol, 8 grams fiber.
THE WICHITA EAGLE — Dec. 12, 2012