Slow Cooker Pasta e Fagioli Soup | The Recipe Critic

Name: Slow Cooker Pasta e Fagioli Soup | The Recipe Critic
Ingredients: 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 (I added 1 tsp salt and ¼ teaspoon pepper); 1 can (15 ounces) cannellini beans, drained and rinsed; 1 can (15 ounces) red kidney beans, drained and rinsed; 1 cup ditalini pasta, uncooked

"Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall! Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing one of my favorite soups: Pasta e Fagioli. This is comfort food at it’s best. Super hearty, meaty, thick Italian soup loaded with veggies, meat…..."

INGREDIENTS

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1 tablespoon extra virgin olive oil

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1 pound lean ground beef

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2 whole carrots, diced

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4 celery stalks, diced

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1 medium onion, diced

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28 ounce can crushed tomatoes

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2 cans (14.5 ounces each) beef broth

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2 whole bay leaves

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1 teaspoon dried oregano

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1 teaspoon dried basil

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½ teaspoon dried thyme

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salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)

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1 can (15 ounces) cannellini beans, drained and rinsed

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1 can (15 ounces) red kidney beans, drained and rinsed

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1 cup ditalini pasta, uncooked

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