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Slow Cooker Pasta and Beans Soup

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A comforting and healthy soup combining pasta and beans, packed with protein and fiber, perfect for meal prep.

Ingredients

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  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 whole carrots (diced)
  • 4 celery stalks (diced)
  • 1 medium onion (diced)
  • 1 (28 ounce) can crushed tomatoes
  • 2 (14.5 ounce) cans beef broth
  • 1 tablespoon Italian seasoning
  • 2 whole bay leaves
  • Salt and pepper to taste
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 cup ditalini pasta (uncooked)

Instructions

  1. Brown the ground beef in a large skillet with olive oil until it is no longer pink.
  2. Combine the browned beef, diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, and bay leaves in the slow cooker.
  3. Cook on low for 7-8 hours or on high for 3-4 hours.
  4. Add the cannellini beans, red kidney beans, and ditalini pasta about 30 minutes before serving.
  5. Season with salt and pepper before serving, and remove the bay leaves.

Notes

For a healthier version, swap the lean ground beef for ground turkey or chicken. This soup stores well for 3-4 days in the fridge, and can be frozen for up to 3 months.

Nutrition

Keywords: soup, slow cooker, pasta, beans, healthy, meal prep, protein, fiber

Find it online: https://alexandrarecipes.com/slow-cooker-pasta-and-beans-soup/