Ingredients
The following ingredients have 4 Servings
- 1 lb Ground Beef
- 1/2 Onion (Diced)
- 2 Medium Carrots (Diced)
- 3 Celery Stalks (Diced)
- 1 Tbsp Minced Garlic
- 3 cans Tomato Sauce (8 oz.)
- 1 can Diced Tomatoes (15 oz.)
- 3 tsp Italian Seasonings
- 1/2 tsp Dried Thyme
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 can Dark Red Kidney Beans (15 oz., drained and rinsed)
- 1 can Great Northern Beans (15 oz., drained and rinsed)
- 1 cup Dry Ditallini Pasta
- 6 cups Chicken Broth
- 1/2 cup Shredded Parmesan Cheese
- 3 Tbsp Fresh Parsley (chopped)
Instruction
- Brown the ground beef and drain the excess grease. We browned the beef in a multi-cooker slow cooker on the sauté setting but you can brown on the stovetop in a large skillet as well.
- Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.
- Cover and cook on low for 6-8 hours.
- Stir in the uncooked pasta for the last 30 minutes of the cook time on low.
- Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!
