Today's Crock Pot Recipe

In my crockpot today:

Olive Garden Pasta e Fagioli 

1 lb. ground beef, browned

1/2 cup diced onion

1 large carrot, sliced

3 stalks celery, sliced

2 cloves garlic, minced

2 14 1/2 oz. cans diced tomatoes

1 15 oz. can white beans

1 15 oz. can tomato sauce

1 11 1/2 oz. can V-8 juice

1 T. white vinegar

1 t. salt

1 t. oregano

1 t. basil

1/2 t. pepper

1/2 t. thyme

1/2 lb. small pasta

Combine all ingredients in crock pot except pasta. Cook on low for 5 to 6 hours. Turn to High heat and add the pasta for the last 30-45 minutes or until cooked.

I added a cup of beef broth as it seemed really thick to me today so I will let you know how that worked. I was a little short of V-8 so that is probably why it was thicker.

*** Update*** The soup was too thick!!  Next time I would add more V8 and tomato sauce, and cook the noodles separately and add them at the end.

Tonight I will serve the soup with parmesan cheese, an antipasto plate (olives, salami, etc.) and garlic bread.

Bon Appetit!!