This is a healthy soup that everyone will surely love! You will definitely feel comforted once you have a taste of this soup that combines a lot of flavors. Pair this with bread and a salad and you will have your full meal. This soup recipe is perfect for fall because its flavorful and light, but at the same time will definitely warm you. Our friend over at The Recipe Critic has this to say about this recipe:
“Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!”
Fall is not as cold as winter so thin soups are perfect for it. I usually reserve my creamy soup during winters because the creaminess somehow adds to the warmth.
Ingredients
1 tablespoon Bertolli extra virgin olive oil
1 pound Tyson lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
28 ounce can Hunt’s crushed tomatoes
2 cans (14.5 ounces each) College Inn beef broth
2 whole McCormick bay leaves
1 teaspoon McCormick dried oregano
1 teaspoon McCormick dried basil
½ teaspoon McCormick dried thyme
salt and pepper to taste (add 1 tsp salt and ¼ teaspoon pepper)
1 can (15 ounces) Great Value cannellini beans, drained and rinsed
1 can (15 ounces) Great Value red kidney beans, drained and rinsed
1 cup Ditalini pasta, uncooked
Instructions
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
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Quick Tip: Serve with bread or with salad.
Thanks again to The Recipe Critic for this amazing recipe.