Slow Cooker Pasta e Fagioli Soup
Recipe: https://recipestripper.com/recipes/c3eab4f2-02d6-4933-a025-37a3100c622e
Original source: https://therecipecritic.com/slow-cooker-pasta-e-fagioli-soup/
Recipe image: https://therecipecritic.com/wp-content/uploads/2022/01/pastaefagioli.jpg

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!
Yield: 10
Prep time: PT10M
Cook time: PT420M
Total time: PT430M

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
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.