Slow cooker Pasta e Fagioli Soup

By teresafu

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb lean ground beef
• 2 whole carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 28 ounce can crushed tomatoes
• 2 can (14.5) beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 can (15oz) cannelloni beans, drained not rinsed
• 1 can (15oz) red kidney beans, drained not rinsed
• 1 can Ditalini pasta, uncooked

Preparation

Step 1

Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or on high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to Tate. Discard bay leaves before serving.
Serve immediately while hot.