Slow Cooker-Pasta e Fagioli Soup
By dena
Rate this recipe
4.4/5
(8 Votes)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth (may need another can)
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Details
Adapted from therecipecritic.com
Preparation
Step 1
1.Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours.
4. 30 minutes before serving stir in beans and pasta.
5. Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
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