Slow Cooker Beef and Beans Pasta Soup

• Meat

  • 2 Celery hearts
  • 1 lb Ground beef/italian sausage, lean

• Produce

  • 1 tsp Basil, dried
  • 1 can Cannellini beans/great northern beans
  • 2 Carrots, medium
  • 1 tsp Garlic
  • 1 can Kidney beans, red
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme, dried
  • 1 can Tomatoes, fire-roasted
  • 1/2 Yellow onion

• Canned Goods

  • 3 cups Beef broth

• Condiments

  • 1 can Tomato sauce
  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Ditalini pasta

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper
  • 2 tbsp Sugar

• Dairy

  • 1 Parmesan cheese

• Other

  • 1 can (12 oz. v-8 juice

Found on thecookingjar.com

Description

Ingredients

• 1 lb. lean ground beef/Italian sausage
• ½ yellow onion, roughly chopped
• 1 teaspoon garlic, minced
• 2 medium carrots, sliced
• 2 celery hearts, sliced
• 1 can (16 oz.) tomato sauce
• 1 can (15 oz.) fire roasted diced tomatoes
• 1 can (12 oz.) V-8 juice
• 3-4 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons Worcestershire sauce
• 2 tablespoons sugar
• Red pepper flakes to taste
• Salt and pepper to taste
• 1 cup ditalini pasta, cooked al dente
• 1 can (15 oz.) red kidney beans, drained
• 1 can (15 oz.) cannellini beans/great northern beans, drained
• Parmesan cheese for serving

Directions

• Over medium high heat, brown the beef until cooked. Drain any fat and remove beef and set aside
• In the same pot, add some olive oil and saute onions, garlic, carrots and celery until vegetables start to sweat, about 5 minutes
• Transfer vegetables and cooked beef to a slow cooker
• Pour in tomato sauce, diced tomatoes, V-8 juice and beef broth and stir to mix
• Add in basil, oregano, thyme, Worcestershire sauce, sugar and salt and pepper to taste
• Cook on low for 8 hours
• Add cooked pasta and beans and stir to mix
• Dish and serve hot with grated Parmesan cheese