Slow Cooker Pasta e Fagioli Soup

By á-164749

: Pasta e Fagioli. This is comfort food at it’s best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor. This soup simmers low and slow for 8 hours!

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
• 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

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 high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.