Name: Slow Cooker Pasta e Fagioli Soup Recipe
Prep time: 10 min
Cook time: 7 h
Yield: 1
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; 1 1/4 and salt pepper to taste (I added 1 tsp salt 1/4 teaspoon pepper); 1 can (15 ounces nellini beans, drained and rinsed); 1 can (15 ounces red kidney beans, drained and rinsed); 1 cup ditalini pasta (uncooked)

Slow Cooker Pasta e Fagioli Soup Recipe

How To Make Slow Cooker Pasta e Fagioli Soup

Soothe your soul and tummy with this pasta e fagioli that’s made with ground beef, pasta, and beans, simmered in a rich and herbed tomato sauce.

Preparation: 10 minutes

Cooking: 7 hours

Total: 7 hours 10 minutes

Serves:

Ingredients

1tbspextra virgin olive oil
1lblean ground beef
2carrots,diced
4celery stalks,diced
1medium onion,diced
28oztomatoes,canned, crushed
14½ozbeef broth,(2 cans)
2bay leaves,whole
1tspdried oregano
1tspdried basil
½tspdried thyme
salt pepper,to taste
15ozcannellini beans,(1 can) drained and rinsed
15ozred kidney beans,(1 can) drained and rinsed
1cupditalini pasta,uncooked

Instructions

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 to 8 hours or High for 3 to 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.