Ingredients
1 lb lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
2 clove garlic, minced
28 oz can crushed/chopped tomatoes
2 cans (14.5 oz each) beef broth or fresh beef stock
2 whole bay leaves
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked (or similar pasta shape)
Parmesan cheese, grated
Directions
- Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, being sure to break up the ground beef.
- Cook on low 7-8 hours or high 3-4 hours.
- 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired.
- Remove bay leaves before serving. Sprinkle grated parmesan on top.
- Serve piping hot, to cries of great joy. Some people might want salad with their soup, and it would taste great; but really? You probably just need some decent rustic-style bread and a spoon!
Preparation Time: 15 minutes
Cook Time: 8 hours
Serves: 6-8