Crock Pot Pasta e Fagioli Soup

Ingredients · 4 servings

• 450 gGround beef
• 150 gOnion
• 120 gCarrots
• 120 gCelery
• 400 gTomatoes, diced
• 240 gRed kidney beans
• 240 gWhite kidney beans
• 2 gOregano
• 1 gPepper
• 5 gParsley
• 3 gTabasco sauce
• 120 gPasta

Equipment

slow cooker, stovetop, chef knife, colander, cutting board, skillet, wooden spoon

Instructions

1. 1
   Prep and brown beef

   Prepare the onion, carrots, and celery, then brown the ground beef in a skillet over medium-high heat until no pink remains. · 10 min

   When it is done: beef reaches safe doneness with no pink visible

2. 2
   Combine in slow cooker

   Drain excess fat from the beef, then add it to the crock pot with onion, carrots, celery, diced tomatoes, red kidney beans, white kidney beans, oregano, pepper, parsley, and Tabasco sauce. · 5 min

   What to look for: all ingredients combined except pasta

3. 3
   Slow cook soup

   Cover and cook the soup in the slow cooker on low or high until the vegetables are tender and flavors are well blended. · 7 h

   What to look for: vegetables tender and soup aromatic

4. 4
   Add pasta and finish

   Add the pasta to the slow cooker near the end of cooking and continue cooking until the pasta is tender but not mushy. · 30 min

   When it is done: pasta is tender when bitten