Friday, January 4, 2008

Crock Pot Pasta Fajioli

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3-4 cups vegetable broth
2 beef bouillon cubes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Soak beans overnight. In the morning (or do this step the night before) brown the turkey sausage and the diced onion. Drain and rinse and put in the crock pot.
Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
Cook on low for 9 hours. Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente. Drain and rinse to cut down on the starch in your soup. Stir the tomato paste into the crock pot and then fold in the pasta.
Cook for another 1/2 hour.

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