Slow Cooker Pasta e Fagioli Soup
Recipe type: Main
Cuisine: American
Serves: 8
 
SLOW COOKER PASTA E FAGIOLI SOUP is rich and hearty and even better than The Olive Garden!
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 (I added 1 tsp salt and ¼ teaspoon pepper)
  • 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.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/slow-cooker-pasta-e-fagioli-soup/