Slow Cooker Pasta & Fagioli Soup

By amberwherley

Ingredients

• 1 Tblsp Extra virgin olive oil
• 1 lb lean ground beef
• 2 whole carrots diced
• 1 medium onion diced
• 4 celery stalks diced
• 28 oz can crushed tomatoes
• 2 cans (14.5 oz each) beef broth
• 2 whole bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• salt & pepper to taste
• 1 can (15 oz) cannellini beans, drained & rinsed
• 1 can (15 oz) red kidney beans, drained & rinsed
• 1 cup ditalini pasta, uncooked

Preparation

Step 1

Add olive oil to large skillet and add in ground beef. Cook until browned and no longer pink. Place beef in slow cooker along with rest of ingredients except for beans & pasta. Cook on low for 7 to 8 hours or on high for 3 to 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.