Ingredients
Scale
- 1 pound lean ground beef
- 2 carrots, peeled and diced
- 3 celery stalks, sliced
- 1 onion, diced
- 28 ounces crushed tomatoes
- 2 cans beef broth (14.5-ounce each)
- 1 tablespoon Italian seasoning
- 15 ounces white cannellini beans, drained
- 15 ounces dark red kidney beans, drained
- 1 cup uncooked ditalini pasta
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat and transfer to your slow cooker.
- Add carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans to the slow cooker. Stir well to combine.
- Cook on low for 6 hours or high for 4 hours.
- About 30 minutes before serving, stir in the uncooked ditalini pasta and cover until pasta is tender.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg