Pasta Fagiole (Crock Pot Style)
Enjoy lots of veggies, beans, meat (or meat substitute), and pasta for this hearty dish!
Recipe type: Crock Pot Dinner (Or Stove-top)
  • 1 lb. lean ground beeg or ground turkey, browned and drained
  • ½ large red onion, chopped
  • 2 cloves of garlic, chopped/minced
  • 1 cup carrots, chopped
  • 2 celery stalks, sliced
  • 2 cans (14.5 oz) diced diced tomatoes (and juice)
  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 4 cups beef or chicken broth (author likes chicken broth)
  • 1 jar (26 oz) pasta sauce
  • 2 tsp oregano
  • 1 TB Tabasco Sauce (or any hot sauce you like -- if you cannot take "heat", omit, of course!)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup dry pasta (add at end of cooking time -- TJ's Brown Rice Fusilli is a great choice)
  • Some handfuls of spinach or whatever greens you enjoy
  1. Use a 6 quart or larger crockpot, or cut the recipe in half. This still makes a lot.
  2. Brown the meat on the stovetop, and drain well. Let it cool a bit.
  3. Chop up the carrots, onion, and celery.
  4. Add carrots, onions, celery to the empty crockpot.
  5. Drain and rinse the beans, add them. Add the whole can of tomatoes.
  6. Add the pasta sauce.
  7. Add the beef or chicken broth.
  8. Add the salt, pepper, oregano, and Tobasco.
  9. Stir in the meat.
  10. Cover and cook on low for 8 hours, or high for 4 hours. When the vegetables are tender. Stir in the ½ cup of dry pasta.
  11. Cover and cook for another hour on low, or until pasta is tender. It will swell quite a bit.
  12. Add in the greens for another 10 minutes.
  13. Serve with a bit of parmesan cheese, if you have it and like it!
Recipe by Jardin Del Rio at