Description
A comforting Italian-inspired soup combining pasta, beans, and vegetables, perfect for chilly days.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks celery, chopped
- 2 cans diced tomatoes
- 1 can tomato sauce
- 4 cups beef broth
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 2 cups small pasta (like ditalini)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the ground beef, onion, carrots, celery, diced tomatoes, tomato sauce, beef broth, kidney beans, cannellini beans, Italian seasoning, salt, and pepper.
- Cook on low for 6-8 hours.
- About 30 minutes before serving, add the pasta and stir to combine.
- Cook until the pasta is tender, then serve hot.
Notes
Serve with grated Parmesan cheese or fresh herbs. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Crockpot, Pasta Fagioli, Italian Soup, Comfort Food, Slow Cooker