Pasta E Fagioli (Slow Cooker)

By TamaraKay1

Ingredients

• 2 lbs. Ground Beef
• 1 onion, chopped small
• 3 carrots, chopped small
• 4 stalks celery, chopped small
• 2 (28 oz.) cans diced tomatoes undrained ( I like Hunt's Petite Diced)
• 1 (15.5 oz.) can red kidney beans, drained
• 1 (15.5 oz.) can cannellini beans, drained
• 2 (14.5 oz.) cans low sodium beef stock (chicken stock would work, too)
• 3 teaspoons oregano
• 2 teaspoons black pepper
• 5 teaspoons parsley
• 1 teaspoon hot sauce (optional)--I used Franks RedHot Cayenne Pepper sauce
• 1 (24 oz.) jar spaghetti sauce (I used Ragu Roasted Garlic)
• 8 ounces ditalini pasta
• Directions

Preparation

Step 1

1. Brown beef in skillet.

2. Drain fat from beef and add to slow cooker with everything except pasta.

3. Cook on low for 7-8 hours or on high for 4-5 hours.*

4. Cook pasta separately on stove, following package directions.

5. Add pasta to each bowl of soup before serving.