Slow Cooker Pasta e Fagioli Soup

Serves: 8

Source: Haylie Pomroy

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 2 whole carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 28 ounce can crushed tomatoes
• 2 cans (14.5 ounces each) beef broth
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• salt and pepper to taste
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 cup ditalini rice pasta, uncooked or any rice pasta

Instructions:

Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.

Season with salt and pepper to taste. Discard bay leaves before serving.

Serve immediately while hot.

For Phase 1 (omit oil, serve with an extra 1/2 grain serving) and Phase 3. Use phase-appropriate pasta and 2 cups canned beans to serve 8. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!