Slow Cooker Pasta e Fagioli Soup

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves, whole
  • 1 can Cannellini beans
  • 2 Carrots, whole
  • 4 Celery stalks
  • 1 can Kidney beans, red
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme, dried
  • 1 28 ounce can Tomatoes

• Canned Goods

  • 2 cans (14.5 ounces each beef broth

• Pasta & Grains

  • 1 cup Ditalini pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on therecipecritic.com

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 2 whole carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 28 ounce can crushed tomatoes
• 2 cans (14.5 ounces each) beef broth
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 cup ditalini pasta, uncooked

Directions

• 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.