Slow Cooker Copycat Olive Garden Pasta e Fagioli
Warm, savory soup with hearty lean and vegetarian protein!
Servings: 12
Ingredients
- 1 lb ground beef browned and drained
- 1 onion diced
- 1 cup chopped carrots
- 1 cup sliced celery
- 3 cloves minced garlic
- 1 can diced tomatoes
- 3 cups water
- 2 beef bouillon cubes
- 1 can kidney beans
- 1 can northern beans
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- ½ cup apple juice
- 8 oz ditalini pasta
- salt and pepper to taste
Instructions
- Place all ingredients except pasta into the slow cooker.
- Allow to cook on low for 6-8 hours.
- Boil pasta on the stovetop until al dente. Add pasta to slow cooker and allow to cook for another 15 minutes.
- Enjoy!
Notes
If you want to eat this as a leftover, the pasta will suck up most of the broth. One way to avoid this is to keep the pasta separate and only add in what you want. Another is simple to add a little bit of water to the soup when you reheat it.
Adapted from 365 Days of Cooking