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Soups and Stews, Slow Cooker | |
| 1 tablespoon extra virgin olive oil 1 pound lean ground beef 2 whole carrots diced 4 celery stalks diced 1 medium onion diced 28 ounce can crushed tomatoes 2 cans 14.5 ounces each beef broth 2 whole bay leaves 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste I added 1 tsp salt and ΒΌ teaspoon pepper 1 can 15 ounces cannellini beans, drained and rinsed 1 can 15 ounces red kidney beans, drained and rinsed 1 cup ditalini pasta uncooked | |
| Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot. | |
Good | |
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