A hearty & delicious comfort food!

Slow Cooker Pasta e Fagioli Soup

Ingredients

1 pound ground beef
1 medium onion, chopped
1 — 32 oz. carton chicken broth
2 — 14-1/2 oz. cans diced tomatoes, undrained
1 — 15 oz. can white kidney, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini (or other small pasta)
Grated Parmesan cheese

Directions

~In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

~Transfer to a 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt, and pepper. Cover and cook on low for 8 hours (or until vegetables are tender).

~Stir in pasta. Cover and cook on high 30 minutes longer (or until pasta is tender).

~Sprinkle with cheese.

~Makes eight servings.