Ingredients:

• 1 lb ground beef or ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) crushed tomatoes
• 4 cups beef or chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ditalini pasta (or any short pasta)
• Fresh parsley for garnish

Directions:

1. Brown the beef: Heat olive oil in a skillet over medium heat. Brown the ground beef until cooked through, about 5-7 minutes. Drain any excess fat.
2. Combine ingredients in the slow cooker: Transfer the browned beef to the slow cooker. Add the onion, garlic, carrots, celery, diced tomatoes, crushed tomatoes, broth, kidney beans, cannellini beans, basil, oregano, thyme, salt, and pepper. Stir to combine.
3. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Add the pasta: About 30 minutes before serving, stir in the pasta and let it cook until tender.
5. Serve: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread if desired.

Tips:

• For extra richness, add a Parmesan rind during cooking.
• If the soup thickens too much, add more broth before serving.
• Substitute ground beef with ground turkey or sausage for a flavor twist.

Prep Time: 15 minutes | Cooking Time: 6-7 hours | Total Time: 6 hours 15 minutes

Kcal: 420 kcal | Servings: 6 servings