Slow Cooker Pasta e Fagioli Soup

• servings: 10 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

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)

Directions

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.

Nutrition

• Serving Size: 1 cup
• Calories: 177 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 28 mg
• Sodium: 146 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 14 g