Ingredients
Scale
- 1 pound extra lean ground beef
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (fusilli, shells, or ditalini)
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat and transfer to a slow cooker.
- Add chopped onion, carrots, and celery to the slow cooker.
- Mix in diced tomatoes, kidney beans, white beans, beef broth, marinara sauce, oregano, salt, and pepper.
- Cover and cook on LOW for 5-7 hours until vegetables are tender.
- About 15 minutes before serving, cook pasta separately according to package instructions.
- Stir cooked pasta into the soup just before serving. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg