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https://therecipecritic.com/slow-cooker-pasta-e-fagioli-soup/
SLOW COOKER PASTA E FAGIOLI SOUP
AUTHOR ALYSSA RIVERS
SERVINGS: 10 PEOPLE
SERVINGS: 10 PEOPLE
▢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 ¼ 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
▢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 ¼ 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.
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.
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