Prep Time
20 mins
Total Time
20 mins
Servings: 6
:
Ingredients
- 1 pound extra lean ground beef
- 1 cup (~3-4) sliced carrots
- 1 cup (~4-5 stalks) chopped celery
- 2 teaspoons minced garlic
- 2 cans (14.5 ounces EACH) diced tomatoes undrained, I like fire-roasted
- 1 can (15 ounces) dark red kidney beans undrained
- 1 can (15 ounces) white cannellini beans undrained
- 1 jar (14 ounces) Spaghetti Sauce
- 2 tablespoons tomato paste
- 3/4 cup ditalini pasta meaured when uncooked
Seasonings:
- 1 and 1/2 teaspoons seasoned salt
- 3/4 teaspoon freshly cracked pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- Optional: freshly parsley, freshly grated Parmesan cheese, 2 teaspoons red wine vinegar
Instructions
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In a medium-sized skillet over medium heat brown the ground beef and drain out the grease. Transfer to the slow cooker.
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To the slow cooker, add in the carrots, celery, garlic, diced tomatoes, red kidney beans, white cannellini beans, spaghetti sauce, tomato paste, salt, pepper, oregano, basil, thyme, and bay leaf. Stir.
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Cover and cook on high for 3-5 hours or low for 5-7 hours or until the vegetables are tender.
Two ways to do the added pasta:
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About 20 minutes before serving, boil the pasta until al dente. Reserve the water and drain.
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Toss the pasta with red wine vinegar (optional; adds flavor/freshness, balances acidity of all the tomato)
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Either add the pasta to the soup or serve on the side. I like to serve the pasta on the side so you can add what you want and then store (or freeze) the remainder of the soup without the pasta getting “soggy.”
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ALTERNATIVELY, (if you plan on eating this soup all in one day), you can add the uncooked pasta to the soup about 30 minutes before serving (turn heat to high).
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Garnish with freshly grated Parmesan cheese and fresh parsley if desired.
Recipe Notes
This soup is extremely thick and hearty — more of a stew-like consistency. We LOVE it this way, but if you prefer a “brothier” soup, add in some beef broth. OR add in some of the reserved pasta water and a cube or two of beef bouillon.
