Description

Warm up on those chilly fall and winter nights with this traditional Italian soup made in your crockpot. Serve it with a crispy salad and garlic bread for a complete meal that everyone will love.

Ingredients

• 2 lb. lean ground beef
• 1 onion, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2-28 oz. cans diced tomatoes, undrained
• 1-16 oz.) can red kidney beans, drained
• 1-16 oz. can white kidney beans, drained
• 3-10 oz. cans beef stock
• 3 t. oregano
• 2 t. pepper
• 5 t. parsley
• 1 t. Tabasco sauce, optional
• 1-20 oz. jar spaghetti sauce
• 8 oz. Ditalini pasta
• shredded or grated Parmesan cheese for garnish

Steps

1. Brown beef in a skillet. Drain fat from beef.
2. Line crock with a crockpot liner for easy clean-up. Add beef to crockpot with all ingredients except pasta. Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
3. Serve with shredded or grated Parmesan cheese on top and your favorite salad and garlic bread.