CROCKPOT PASTA FAGIOLI

1 Pound Lean ground beef 1 Each Onion--Chopped 1 Cup Carrots -- chopped 2 Each celery -- chopped 2 Cans diced tomatoes -- 14.5 oz each 1 Can kidney beans -- Drained and rinsed

1 Can white beans, canned -- drained and rinsed 4 Cups Beef Broth -- low sodium 16 1/2 Ounces Pasta sauce 2 Teaspoons Oregano 1 Tablespoon Tabasco sauce 1/4 Teaspoon Black Pepper 1/2 Cup pasta, dry

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot. Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the pepper, oregano, and Tobasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.

SERVINGS 20; Per serving: 137 Calories (kcal); 5g Total Fat; (32% calories from fat); 10g Protein; 13g Carbohydrate; 17mg Cholesterol; 285mg Sodium, Fiber 4 G

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Updated 03/01/07