Slow Cooker Pasta e Fagioli Soup
- 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
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.
Recipe by The Recipe Critic at http://therecipecritic.com/2015/10/slow-cooker-pasta-e-fagioli-soup/