Description
This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.
Ingredients
- 2 pounds ground beef
- 1 (32 ounce) carton beef stock
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (28 ounce) jar spaghetti sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 (15 ounce) can white kidney beans, drained
- 4 cups beef broth
- ½ cup chopped onion
- 2 medium carrots, diced
- 3 stalks celery, diced
- 5 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- 1 cup ditalini pasta
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly
- 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
- Add stock
- broth
- tomatoes
- spaghetti sauce
- red and white kidney beans
- celery
- carrot
- onion
- parsley
- oregano
- pepper
- salt
- and hot sauce to the slow cooker.
- Cover and cook on Low for 7 to 8 hours or High for 4 to 6 hours
- adding pasta during the last 15 minutes.
Prep Time: 20 mins
Cook Time: 4 hrs 5 mins
Total Time: 4 hrs 25 mins
Servings: 12