Then I made pasta e fagioli- a souped up variety with more veggies that I usually put in. Amazing! It turned out delicious.
Okay, in my case- just Fagioli. But for the rest of the clan, they had the combo.
Pasta e Fagioli
1 fennel bulb, chopped
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can Red Pack Crushed Tomatoes
1 (29 ounce) can Red Pack Diced Tomatoes
1 tablespoon chopped parsley
1 1/2 teaspoons basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can garbanzo beans
grated Parmesan or Asiago cheese for serving in bowls
1 pound ditalini pasta
Sauté garlic, fennel and onion in olive oil until lightly golden. Pour into crockpot. Pour both cans of tomatoes, parsley, basil, oregano, salt, cannelini beans, garbanzo beans. Heat on low in crockpot for 4 to six hours. Right before serving cook pasta in water, drain, then combine with pasta. Serve in bowls and sprinkle with parmesan or asiago.