Crockpot Pasta Fagioli Soup

Ingredients

• 1 lb ground beef
• 1 yellow onion, chopped
• 3 large carrots, chopped
• 3 stalks of celery, chopped
• 3 cans of tomato sauce (8 oz)
• 32 oz chicken broth
• 1 can petite diced tomatoes (15 oz)
• 2 tsp each granulated sugar and dried basil
• 1½ tsp each dried oregano and salt
• 1 tsp each dried thyme and parsley
• ½ tsp black pepper
• 1 cup dry ditalini pasta
• 1 can dark red kidney beans, drained & rinsed (15 oz)
• 1 can Great Northern beans, drained & rinsed (15 oz)
• Finely shredded Parmesan cheese, for serving

Instructions

1. 1

   In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.

2. 2

   Add the cooked beef to the crockpot along with onion, carrots, and celery.

3. 3

   Pour in tomato sauce, chicken broth, and diced tomatoes.

5. 4

   Stir in sugar, basil, oregano, thyme, salt, pepper, and parsley.

6. 5

   Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until vegetables are tender.

7. 6

   About 20 minutes before serving, cook ditalini pasta separately to al dente.

9. 7

   Stir cooked pasta and both beans into the soup. Cook on HIGH for 10-15 minutes.

10. 8

    Taste and adjust seasoning if needed.

11. 9

    Serve hot with freshly grated Romano or Parmesan cheese.