Clean recipe · therecipecritic.com
Slow Cooker Pasta e Fagioli Soup
Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
Original recipe: therecipecritic.com
- Yield:
- 10 servings
- Prep:
- 10 min
- Cook:
- 420 min
- Total:
- 430 min
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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)
- 1 (28 ounce can) crushed tomatoes
- 2 (14.5 ounce can) beef broth
- 1 Tablespoon Italian seasoning
- 2 whole bay leaves
- salt and pepper to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
- 1 (15 ounce can) cannellini beans, drained and rinsed
- 1 (15 ounce can) red kidney beans drained and rinsed
- 1 cup ditalini 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 7-8 hours or high for 3-4 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.