Slow Cooker Pasta and Bean Soup
A hearty and comforting one-pot meal combining lean ground beef, nutrient-rich veggies, and al dente pasta, cooked slowly to enhance flavors.
Ingredients
For the soup
- 1 tablespoon extra virgin olive oil Enhances the flavor right from the start; use a good-quality one for the best results.
- 1 pound lean ground beef Choose something like 90% lean for a good level of richness without overwhelming fat.
- 2 whole carrots (diced) Sweet and colorful, they add a nice crunch and sweetness as they cook down.
- 4 stalks celery (diced) Their crunchy texture and unique flavor profile balance the soup beautifully.
- 1 medium onion (diced) The base of so many great soups; always a wise choice for building flavor.
- 1 28 ounce can crushed tomatoes Lends a robust body and your soup's quintessential acidity.
- 2 14.5 ounce cans beef broth Homemade preferred, but the store-bought kind works just fine in a pinch.
- 1 tablespoon Italian seasoning This harmonious blend brings the familiarity of the kitchen table to the dish.
- 2 whole bay leaves Their subtle flavor enhances the overall depth, but don’t forget to fish them out after cooking.
- to taste Salt and pepper Seasoning is essential for amplifying flavors; I typically start with 1 teaspoon salt and 1/4 teaspoon pepper.
- 1 15 ounce can cannellini beans, drained and rinsed Creamy with a nice bite, these add an excellent protein boost.
- 1 15 ounce can red kidney beans, drained and rinsed Their firmer texture complements the cannellini beans perfectly.
- 1 cup ditalini pasta (uncooked) Tiny and cute, these small pasta shapes absorb the soup's flavor beautifully.
Instructions
Cooking
- In a large skillet, add the olive oil over medium heat. Once shimmering, toss in the ground beef. Cook until browned and fully cooked, ensuring no pink remains.
- Transfer the beef into your slow cooker. Add the diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, and that initial sprinkle of salt and pepper.
- Stir everything well to combine and ensure that the beef is evenly distributed amongst the veggies.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the drained beans and uncooked pasta.
- Before ladling into bowls, taste and adjust the seasoning if needed, removing the bay leaves before serving.
Notes
This soup is delicious on its own, but a sprinkle of freshly chopped parsley or grated cheese adds finesse. Pair with crusty bread or side salad for a complete meal. For a richer experience, stir in pesto just before serving.