Crock Pot Pasta E Fagioli |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I came across a simliar recipe in a low fat cookbook, but changed it so much after making it several times, it's my own creation. Taste's a lot like Olive Gardens (which I love), only a little lighter. Ingredients:
pam cooking spray |
1/4 cup minced onion |
1 garlic clove, minced |
1/2 lb ground sirloin |
1 teaspoon ground cumin |
salt and pepper |
1 (28 ounce) can diced tomatoes |
1 (14 ounce) can beef broth |
3 cups water |
1 cup sliced carrot |
1 cup sliced celery |
1 cup red kidney beans |
1 cup navy beans or 1 cup great northern bean |
2 teaspoons oregano |
1 teaspoon italian seasoning |
1 teaspoon basil |
1 teaspoon thyme |
1 teaspoon red hot sauce |
salt and pepper |
4 ounces of cooked elbow macaroni (cooled) |
Directions:
1. Heat nonstick frying pan over medium heat.
2. When hot, use Pam to coat the pan.
3. Saute onion for about 1 min, add garlic saute 1 minute Add sirloin, cumin, salt and pepper.
4. Cook until cooked.
5. In Crock Pot add everything together (EXCEPT PASTA) including meat mixture.
6. Cook for 8-10 hours on a low setting.
7. Add pasta just before you serve.
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