Time 7h10m Number Of Ingredients 13 Steps:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot.
Time 8h20m Number Of Ingredients 14 Steps:
add browned ground beef, beans, vegetables, tomato sauce, chopped tomato and all seasonings to slow cooker add salt, pepper, Italian seasoning and garlic to slow cooker Place parmesan rind into slow cooker, if using carefully pour beef stock into slow cooker and stir gently to mix lay rosemary sprigs on top of mixture, cover with lid and cook on low for 6-8 hours. 30 minutes prior to serving remove rosemary and add pasta to slow cooker. stir to mix and re-cover until serving. Enjoy!
Time 8h Yield 8 servings (2-1/2 quarts). Number Of Ingredients 14 Steps:
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Time 8h15m Number Of Ingredients 18 Steps:
Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker. To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you’re adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick). 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender. *At this point, if you’re adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through. Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired. Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.
Time 4h25m Yield 12 Number Of Ingredients 16 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker. Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker. Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.
Time 9h20m Number Of Ingredients 14 Steps:
Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery. Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender. Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Time 2h25m Yield 9 quarts (approx) Number Of Ingredients 19 Steps:
In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more). Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked. Season with salt and pepper and Tabasco (if using). Ladle into bowls and top with more Parmesan cheese.
Time 8h15m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot.
More about “slow cooker vegetarian pasta e fagioli soup with optional ground beef recipes”
Time 4h20m Yield 6 Number Of Ingredients 15 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker. Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.
