Slow Cooker Pasta e Fagioli

I’ve decided that January really is a confusing month.  Everyone’s got their resolutions to work out and lose weight and eat right.  But, the cold weather makes you craze all the classic comfort foods: stew, mac & cheese, lasagna…  Grilled chicken salad just doesn’t seem to cut it in January.  This has been my predicament so far this year.  I’ve been working out 5 days a week and have been tracking points once again.  But, I crave guilty pleasures for dinner!  This recipe definitely helped suffice my craving without ruining my diet.  It’s a super comforting soup, perfect for a cold January night.

Start with the beef…

  • Brown 1 pound of beef in a skillet over medium-high heat.

  • Season with some s&p.

  • Add the beef to your slow cooker using a slotted spoon.

  • Dice up 1 small onion, 2 carrots, and 2 celery stalks.

  • Add the veggies to the slow cooker.

  • Add 1 small can of diced tomatoes.

  • Drain and rinse 2 small cans of kidney beans.  (I used 1 can of dark red and 1 can of white.)
  • Add the beans to the slow cooker.

  • Add 1 large jar of pasta sauce.

  • Add 3 cups of beef broth.  (I used the reduced sodium kind.)

  • Add 1/2 teaspoon salt.

  • Add 1 teaspoon black pepper.

  • Add 2 teaspoons dried parsley.

  • Add 2 teaspoons dried oregano.

  • Stir well to combine everything.

  • Cover and cook on low for 8 hours.

  • After 7.5 hours, pour in 3/4 cup of small cut pasta.  (I chose pipette.)

  • Stir, recover, and continue to cook on low for the remaining 30 minutes, or until the pasta is tender.

You can leave the pasta out to save a couple of points, but I think it’s okay.  It’s such a small amount and it is*pasta*e fagioli, after all!

You can also sprinkle a little shredded parmesan on top (if you have an extra point to spare)!  Enjoy!

 

Slow Cooker Pasta e Fagioli (serves 8)

INGREDIENTS:

  • 1 pound ground beef
  • 2 carrots
  • 2 celery stalks
  • 1 small onion
  • 1 small can diced tomatoes
  • 1 small can dark red kidney beans, drained and rinsed
  • 1 small can white kidney beans, drained and rinsed
  • 1 jar pasta sauce
  • 3 cups beef broth (reduced sodium)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ¾ cup small cut pasta

DIRECTIONS:

  • Heat a skillet over medium-high heat and add the beef.
  • Break up the beef and cook until browned.
  • Season with salt and pepper.
  • Using a slotted spoon, add the beef to the slow cooker.
  • Finely chop the carrots, celery, and onion.
  • Add the chopped vegetables to the slow cooker.
  • Add the diced tomatoes, then add both cans of beans.
  • Add the pasta sauce.
  • Pour in the beef broth.
  • Sprinkle in the dried herbs, the salt, and the pepper.
  • Stir to combine.
  • Cook on low for 7½ hours.
  • Add the pasta.
  • Stir and cook for 30 more minutes.

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