Ingredients
1 pound
ground beef
1 small
onion, finely diced
2 carrots,
finely diced
2 stalks
celery, finely diced
1 can diced
tomatoes, undrained
1 can dark
red kidney beans, drained and rinsed
1 can
cannellini beans (or white kidney beans), drained and rinsed (I couldn't find cannellini beans so I just used two cans of the kidney beans)
1 (26 oz.)
container beef stock (or 3 cups)
1 jar (25 oz.) spaghetti sauce
2 tsp. dried
oregano
2 teaspoons
dried parsley
1 teaspoon
ground black pepper
1 cup uncooked ditalini pasta (or your favorite pasta shape) (I used Picolini pasta here since I couldn't find ditalini)
Salt, to
taste (about ½ tbsp. kosher salt)
Directions:
Brown and crumble ground beef. Drain excess grease.
Add all the other ingredients to the slow cooker (except for pasta) and stir.
Set slow cooker on low for 6-8 hours or on high for 4-5 hours.
During the last 30 minutes or so of cooking, add in the pasta and stir.
Cooks Notes: Pasta likes to
absorb a lot of the liquid so if you like your soup more soupy, be
prepared to have an extra can of beef broth handy. You can add it
towards the end.
