Slow Cooker Pasta e Fagioli Soup
Ingredients
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup ditalini pasta
4 cups chicken or vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese and chopped fresh parsley for serving (optional)
Directions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- In the slow cooker, add the cooked meat, diced onion, minced garlic, carrots, celery, diced tomatoes, tomato sauce, red kidney beans, cannellini beans, and chicken or vegetable broth.
- Stir in dried oregano and dried basil, then season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- About 30 minutes before serving, add the ditalini pasta to the slow cooker. Stir well and let cook until the pasta is tender.
- Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.