If this dish sounds familiar, you may remember from Olive Garden. This simplified slow cooker version allows you to taste all the ingredients in a rich broth that smells as good as it takes!
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 8
INGREDIENTS
- 1 pound lean ground beef
- 2 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 28 ounce can of crushed tomatoes
- 32 ounces beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 15 ounce can white cannellini beans, drained and rinsed
- 15 ounce can dark red kidney bean, drained and rinsed
- 1 cup ditalini pasta
DIRECTIONS
- In a large skillet over medium high heat, brown the ground beef, breaking it apart as it cooks, until no longer pink.
- Add the ground beef, carrots, celery, onion, tomatoes, beef broth, Italian seasoning, salt &pepper, cannellini beans, and kidney beans to the slow cooker.
- Cover and cook on low for 6 hours, or high for 4 hours.
- 30 minutes before cook time ends, stir in the pasta. Cover and cook for 30 minutes or until pasta is tender.
- Taste and adjust seasoning as needed.
- Serve in bowls topped with Parmesan cheese.
Bon Appétit 😋
