Ingredients
Scale
- 1 pound extra lean ground beef
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 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 onions, carrots, celery, diced tomatoes (with juice), kidney beans, white beans, beef broth, and marinara sauce to the slow cooker.
- Stir in oregano and season with salt and black pepper. Mix well.
- Cover and cook on LOW for 5–7 hours until vegetables are tender.
- Cook pasta separately according to package instructions about 15–20 minutes before serving.
- Stir cooked pasta into the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 5–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg