I think this soup taste "similar" to Olive Garden's Pasta Fagioli. It is easy to make and perfect during cool weather.
Sundays are always busy for us. We go to church, serve afterwards, run errands, eat lunch, kids nap and then we head to our community group (a small group for our church that meets in our area). I love to have food ready to go when we walk in the door. I have been trying to use my crockpot on Sundays. This way, we have affordable meals that are ready to go and takes the guess work out of what we are going to eat when we get home so there is no temptation to stop and pick up something.
This recipe is free of milk, eggs, wheat, peanuts, tree nuts, fish and shellfish
1 lb browned ground beef (I cook the onion in with the meat)
1 can cannelini beans
2 cans kidney beans
1 large onion chopped
5 garlic cloves, pressed
4 celery ribs, chopped
1 tsp crushed red pepper
1 tsp Italian seasoning
2 tsp parsley (or 1 bay leaf...remember to remove at the end)
1 28 oz can diced tomatoes
1/2 bag of shredded carrots (you could add more if you like)
1 jar spaghetti sauce (I used Ragu tomato, garlic & onion...it was on sale and is safe)
1/2 32 oz container of chicken or vegetable broth (Progresso is gluten free)
Throw all ingredients into the crockpot and cook on low for 8 hrs.
*If you are not allergic to dairy, put lots of Parmesan cheese on top when serving
*If you are not allergic to wheat, you can make ditalini pasta to serve with the soup. You will only need 1/2 lb of the ditalini noodles (save the rest of the box for the next time you make this recipe). Cook noodles according to the package and put some in each bowl as you serve the soup. If you add the noodles directly to the crockpot of soup, they will soak up the juices and get soggy. Also, I would not recommend freezing the noodles with the soup if you have leftovers.
This soup makes a crockpot full, so you will hopefully have leftovers to save for another day, or freeze.