Slow Cooker Pasta e Fagioli Soup
Ingredients
- 1 T EVOO
- 1 lb Lean Ground Beef
- 2 whole Carrots, Diced
- 4 stalks Celery, Diced
- 1 Medium Onion, Diced
- 28 oz can Crushed Tomatoes 1 crushed + 1 sauce
- 2 14.5 oz ea Beef Broth
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 15 oz can Cannellini Beans drained and rinsed
- 1 15 oz can Red Kidney Beans drained and rinsed
- 1 C Ditalini Pasta uncooked
- 2 whole Bay Leaves
Instructions
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Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
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Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
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Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving, stir in beans and pasta.
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Season with salt and pepper to taste. Discard bay leaves before serving.
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Serve immediately while hot.
Recipe Notes
Recipe by The Recipe Critic at http://therecipecritic.com/2015/10/slow-cooker-pasta-e-fagioli-soup/
