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My Pasta e Fagiole

List of Ingredients




Olive oil
2 LB hamburger
2 oz. Pancetta, diced
1 piece Italian sausage
1 lg. Spanish Onion; chopped
2 stalks celery diced finely
2 carrots, slivered finely
1 lg. can White northern beans; drained
1 can white kidney beans
1 can red kidney beans
5 Garlic cloves; smashed and chopped
8 cups chicken broth
1 cup uncooked Elbow Macaroni (or any pasta), cooked
1 lg. Can diced tomatoes, chopped finely
3 roma tomatoes, diced
1 - 2 sm Can(s) tomato paste
1 lg. can tomato sauce
1/2 cup dry white wine
1 ½ tsp. Tobasco sauce
4 oz pesto
Crushed red pepper flakes
Grated cheese; to taste
Chopped parsley; to taste
Salt, pepper, and basil; to taste


Recipe



Sauté the hamburger and pancetta, remove and drain. Sauté the Italian sausage and drain, cut up into small pieces. Sauté the onion, celery, and garlic in olive oil for a few minutes (start with cold olive oil to bring out the best flavors). Chop up or lightly process the tomatoes and place into a crockpot along with the broth, meats, sautéed onion, celery and garlic. Add all other ingredients except the macaroni and beans. Season to taste and cook for about 3 hours on HIGH in crockpot. Taste and adjust seasonings. Then add the cooked macaroni and beans and cook for another 2 hours or so on LOW. Serve with a bit of grated cheese if desired (parmesan or romano are both great!).

NOTE: If fresh garden tomatoes are available, remove skins, seed them and use instead of canned tomatoes. If using dried beans, soak the night before and simmer in separate pot while soup is cooking in 1st stage.

*Serve with a fresh salad & plenty of warm garlic breadsticks.