Slow Cooker Pasta e Fagioli Soup #Slow #Cooker #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!

 #Slow #Cooker #Pasta #Fagioli #Soup

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.

Original Recipe Article from therecipecritic.com

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