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|Pasta e Fagioli
1/2 lb ground beef, browned and drained
1/4 c red onion, chopped
1/2 c carrots, chopped
1 celery stalk, sliced
14.5 oz can diced tomatoes and juice
1 c canned kidney beans, drained and rinsed
1 c canned white beans, drained and rinsed
2 c beef broth (I use Better Than Bouillon).
1 c pasta sauce (or 1 c tomato sauce plus 1 tsp Italian seasoning)
1 tsp oregano
1 tsp Tabasco sauce, more if desired
1/3 c dry pasta
Use a 4 qt crockpot.
Place all ingredients but pasta in crockpot.
Cover and cook on low for 6 to 8 hrs or on high for 3 to 4 hrs.
When the vegetables are tender, stir in dry pasta. Add a little water if needed.
Cover and cook for another hour on low, or until pasta is tender.
Ladle into bowls and sprinkle with grated parmesan cheese.
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