SLOW COOKER PASTA AND FAGIOLI SOUP
Serves: 8
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
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.
Photo: Melissa Ann Vermeulen
