Slow Cooker Pasta e Fagioli Soup Recipe

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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
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

INSTRUCTIONS

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