Description

Make a hearty, delicious soup in your slow cooker with lots of fresh veggies, lean ground beef, pasta, beans and crushed tomatoes. Top with Parmesan cheese and serve with a crusty loaf of bread.

Ingredients

• 2 T. olive oil
• 1 lb. lean ground beef (or ground turkey)
• 1/2 t. salt
• 1/4 t. freshly ground black pepper, or to taste
• 1 c. diced onion
• 1 c. peeled and chopped carrot
• 1 c. chopped zucchini
• 2 ribs celery, chopped
• 2-3 t. minced garlic
• 4 c. low-sodium beef broth/stock
• 28 oz. can crushed Italian style tomatoes
• 1 t. dry basil
• 1 t. dry oregano
• 1/2 t. thyme
• 1 bay leaf
• 15 oz. can cannellini beans, rinsed and drained (or Great Northern beans)
• 15 oz. can kidney beans, rinsed and drained
• 1 c. Ditalini pasta, uncooked
• 1/2 c. freshly grated Parmesan cheese
• baby spinach, optional

Steps

1. Wash veggies, peel and chop as directed.
2. Line the slow cooker with a slow cooker liner for easy clean up.
3. Heat olive oil in a large skillet over medium heat. Add beef; cook, stirring to crumble. Season with salt and pepper; cook until no longer pink. Drain off grease and discard.