Name: Copycat Recipe: Olive Garden Pasta E Fagioli Soup (Slow Cooker)
Ingredients: 1 onion, chopped; 3 carrots, finely chopped; 4 stalks celery, finely chopped; 2 – 28 ounce cans diced tomatoes; 1 can kidney beans, drained; 1 can white kidney beans, drained; 30 ounces vegetable stock; 3 teaspoons oregano; 2 teaspoons pepper; 5 teaspoons parsley; 20 ounce jar spaghetti sauce; 8 ounce pasta (I used penne because it’s what we had on hand but I would suggest using a smaller pasta); 1 – 2 lbs ground beef (optional)

Ingredients

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1 onion, chopped
3 carrots, finely chopped
4 stalks celery, finely chopped
2 – 28 ounce cans diced tomatoes
1 can kidney beans, drained
1 can white kidney beans, drained
30 ounces vegetable stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
20 ounce jar spaghetti sauce
8 ounce pasta (I used penne because it’s what we had on hand but I would suggest using a smaller pasta)
1 – 2 lbs ground beef (optional)

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Instructions

Add all ingredients to crockpot.
Cook on low 8 hours.
Add pasta during last 30 minutes of cooking.
Top with freshly grated parmesan.