Description
A hearty and flavorful Crockpot Pasta Fagioli, perfect for a comforting meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) white beans, drained
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ditalini pasta
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Cook ground beef until browned. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Transfer the mixture to a crockpot.
- Add diced tomatoes, tomato sauce, kidney beans, white beans, beef broth, oregano, basil, salt, and pepper.
- Stir well and cook on low for 6 hours or high for 3 hours.
- Add ditalini pasta 30 minutes before serving and cook until tender.
- Serve warm with grated Parmesan cheese if desired.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian