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A bowl of hearty Slow Cooker Pasta e Fagioli with beans, beef, and ditalini pasta

Slow Cooker Olive Garden Pasta e Fagioli

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic , minced
  • 28 oz canned diced tomatoes
  • 15 oz canned tomato sauce
  • 48 oz beef broth
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp sal t
  • 1/2 tsp black pepper
  • 8 oz ditalini pasta

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef until cooked through, then drain the excess fat.
  • Add the cooked beef to a 6-quart slow cooker.
  • Incorporate the onion, carrots, celery, minced garlic, diced tomatoes, tomato sauce, beef broth, kidney beans, and cannellini beans.
  • Stir in the oregano, basil, thyme, salt, and black pepper.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Thirty minutes before serving, cook the ditalini pasta in a separate pot of boiling salted water according to package instructions until al dente.
  • Drain the pasta and stir it into the soup just before serving to prevent the pasta from over-absorbing the broth.