I love home school…seriously, most days I do. I admit, sometimes I wish I had a break from my kiddos (what momma doesn’t) and there are times I am a bit jealous of the other moms on the block who send their kiddos off to school for several hours a day…but those feelings are fleeting, especially when my 14 year old son asks if he can cook dinner for the family. And, yes, I consider that school… we call it home ec… but it’s also an important life lesson, and I hope that my future daughter in law will thank me when she gets a break from cooking!
The weather here has finally turned and we are feeling like fall which means that we are all wanting soups and comfort food. And when Boo lost the bowling bet with his older sister and had to cook dinner for us, we all suggested soup! He set out searching for a ‘different’ kind of soup and (of course) wanted something with pasta in it… so… Pasta Y Fagoli it was…and (of course) we had to use the crockpot! 🙂
Pasta Y Fagoli
- 1 pound Italian Sausage, removed from casings
- 4 cups water
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can Great Northern Beans, drained
- 1 can Red Kidney Beans, drained
- 2 TBSP McCormick’s Tuscan Seasoning
- 1 box Ditalini pasta
- I jar pasta sauce
Brown Italian Sausage in skillet. Place sausage, carrots, celery, beans, water, seasoning and pasta sauce in crockpot. Cook on low for 6-7 hours. About 15 minutes before you are ready to eat, add pasta, uncooked, to crockpot. Serve with crusty bread. The pasta will suck up a lot of the juice… we wound up having to add more water to the pot when we went back for seconds.