Ingredients
1 can (15 oz) kidney beans, drained and rinsed
1 lb (450g) ground beef (or Italian sausage)
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
4 cups beef broth (or chicken broth)
1 cup uncooked ditalini pasta (or other small pasta)
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
Brown the Beef: In a skillet over medium heat, brown the ground beef (or sausage) until fully cooked. Drain any excess fat. Transfer the cooked beef to your slow cooker.
Prepare the Vegetables: Add the diced onions, minced garlic, sliced carrots, diced celery, and chopped green bell pepper to the slow cooker with the meat.
Add the Beans and Tomatoes: Stir in the canned diced tomatoes, kidney beans, cannellini beans, and tomato paste.
Season the Soup: Sprinkle in the dried oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Mix everything together well.
Add the Broth: Pour in the beef broth, stirring to combine all the ingredients. Cover the slow cooker with the lid.
Cook: Set the slow cooker on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the vegetables to become tender.
Add Pasta: About 30 minutes before serving, stir in the uncooked ditalini pasta. Let it cook in the soup until tender (approximately 20-25 minutes). If the soup becomes too thick, you can add more broth or water as needed.
Enjoy.