Slow Cooker Pasta E Fagioli

Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!   NOTE:   I use ground turkey meat instead of ground beef and chicken broth instead of beef broth.

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  lb lean ground beef
• 2  carrots, diced
• 4  celery ribs, diced
• 1  medium onion, diced
• 28  ounces crushed tomatoes
• 2 (14 1/2ounce) cans beef broth
• 2  bay leaves
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1  teaspoon salt
• 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, 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.