Ingredients
1 lb. lean ground beef, browned and drained
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 can (14.5-oz.) diced tomatoes, with juice
1 can (15.5-oz.) kidney beans, drained and rinsed
1 can (15.5-oz.) navy beans, drained and rinsed
4 cups beef broth
1 jar (24-oz.) marinara sauce
1½ tsp. oregano
½ tsp. Tabasco sauce
½ tsp. salt
½ tsp. black pepper
1¼ cups dry ditalini pasta
¼ cup chopped fresh parsley
Directions
Add all ingredients except pasta and parsley to a 6- or 7-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are tender.
Just before serving, cook pasta according to package directions. Stir into soup. Garnish with parsley.
Serves 8-10