The Country Cook

By á-14739

Ingredients

• Ingredients:
• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 can diced tomatoes, undrained
• 1 can dark red kidney beans, drained and rinsed
• 1 can cannellini beans (or white kidney beans), drained and rinsed
• 1 (26 oz.) container beef stock (or 3 cups)
• 1 jar (25 oz.) spaghetti sauce
• 2 tsp. dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 3/4 cup uncooked ditalini pasta (or your favorite pasta shape)
• Salt, to taste (about 1/2 tbsp. kosher salt)

Details

Servings 1
Adapted from thecountrycook.net

Preparation

Step 1

It really helps add another layer of flavor to an already delicious soup.

Directions:

Add all the ingredients to the slow cooker (except for pasta) and stir.

During the
last 30 minutes or so of cooking, add in the pasta and stir.

Pasta likes to absorb a lot of the
liquid so if you like your soup a bit more soupy, be prepared to have an extra
can of beef broth handy. You can add it in towards the end.

Also, you can do this without a slow cooker. Follow the instructions above, but instead of adding to a slow cooker, just put all ingredients in a large pot (except for the pasta). Cook over low heat for about an hour. During the last 15-20 minutes, add in the pasta.