SLOW COOKER BEEF AND PASTA SOUP

By shygirl

Ingredients

• 1 lb. lean ground minced beef
• 2 whole carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 28 oz. can crushed chopped tomatoes
• 2 each (14.5 oz. cans) beef broth or beef stock
• 2 whole bay leaves
• 1 tsp. dried oregano
• 1 tsp. dried basil
• salt and pepper to taste
• 1 can (15 oz.) cannelloni beans, drained and rinsed
• 1 can (15 oz.) red kidney beans, drained and rinsed
• 1 cup of Ditalini pasta, uncooked (or similar pasta shape)
• Parmesan cheese, grated

Preparation

Step 1

1. Put everything except beans, pasta and cheese into a 6-quart slow cooker.

2. Cook on low 7 to 8 hours or high 3 to 4 hours.

3. 30 Minutes before the end, add in beans (drained and rinsed) the the pasta. Add more salt and pepper if desired.

4. Remove bay leaves before serving. Sprinkle grated Parmesan on top.