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. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
2. Add the cooked beef to the crockpot along with onion, carrots, and celery.
3. Pour in tomato sauce, chicken broth, and diced tomatoes.
4. Stir in sugar, basil, oregano, thyme, salt, pepper, and parsley.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until vegetables are tender.
6. About 20 minutes before serving, cook ditalini pasta separately to al dente.
7. Stir cooked pasta and both beans into the soup. Cook on HIGH for 10-15 minutes.
8. Taste and adjust seasoning if needed.
9. Serve hot with freshly grated Romano or Parmesan cheese.