Best Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup is a rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!

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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
• 1/2 teaspoon dried thyme
• salt and pepper to taste I added 1 tsp salt and 1/4 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

Instructions

1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
4. Season with salt and pepper to taste. Discard bay leaves before serving.
5. Serve immediately while hot.

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