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Pasta e Fagioli (9/27/2013)

Pasta e Fagioli

1 lb. ground beef
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 28 oz. can crushed tomatoes, undrained
2 15 oz. cans tomato sauce
1 16 oz. can red kidney beans, drained
1 16 oz. can white kidney beans, drained
15 oz. beef stock or broth
1 teaspoons oregano
1 teaspoons basil
1 teaspoons thyme
½ teaspoon pepper
1 teaspoon salt
8 oz. small pasta (cooked)

Season ground beef with a little salt and pepper and add to a large skillet. Break up and brown. Drain fat. Add to a large crock pot along with the remaining ingredients, except pasta. Cook on low 7-8 hours, or high 4-5 hours. With about 30 minutes left in cooking process, cook pasta according to package directions. Add pasta to crock pot and simmer 5 minutes. (If you need to thin out the soup, simply add more beef stock or broth).


Serves 10-12


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