Description
A comforting Italian-American dish made with pasta, beans, and rich flavors, perfect for chilly days.
Ingredients
Scale
- 1 pound lean ground beef
- 2 cans (14.5 ounces each) beef broth
- 28 ounces crushed tomatoes
- 15 ounces white cannellini beans (drained)
- 15 ounces dark red kidney beans (drained)
- 1 cup uncooked ditalini pasta
- 2 carrots (peeled and diced)
- 3 celery stalks (sliced)
- 1 onion (diced)
- 1 tablespoon Italian seasoning
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart into small bits. Drain any excess fat.
- Transfer the cooked beef into your slow cooker. Add in the diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans. Stir to combine.
- Cover and cook on low for 6 hours or high for 4 hours.
- Stir in the uncooked ditalini pasta about 30 minutes before serving, cover and let it cook through.
- Season with salt and pepper to taste before serving.
Notes
Serve warm with grated Parmesan and fresh herbs. Pairs well with crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg