Pasta E Fagioli Soup

Pasta E Fagioli Soup
Serves 8

• 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 
• 1 can (15 ounces) cannellini beans, drained and rinsed 
• 1 can (15 ounces) red kidney beans, drained and rinsed 
• 1 cup ditalini pasta, uncooked 

Directions

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. 

I will make this again. This was easy and really good. I used ground turkey & homemade chicken broth, instead of beef broth. I liked the ground turkey texture in the soup. You could substitute long grain rice instead of pasta. I am becoming a soup snob. The leftover has been just as good. Try it!