Slow Cooker Pasta and Bean Soup

Ingredients:

1 pound ground beef or Italian sausage (optional for a meatier version)

1 large onion, chopped

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 green bell pepper, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 can (28 oz) diced tomatoes, with juices

4 cups beef or vegetable broth

2 cups water

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional, for some heat)

Salt and pepper to taste

1 cup small pasta (such as ditalini or elbow macaroni)

1/4 cup chopped fresh parsley for garnish

Instructions:

Brown the Meat:

If using ground beef or sausage, brown it in a skillet over medium heat until fully cooked. Drain the excess fat and set the meat aside.

Prepare the Vegetables:

In the same skillet, sauté the chopped onion, garlic, carrots, celery, and green bell pepper until they begin to soften, about 5 minutes.

Combine in the Slow Cooker:

Transfer the browned meat (if using) and sautéed vegetables to a slow cooker.

Add the kidney beans, cannellini beans, diced tomatoes (with their juices), beef or vegetable broth, and water.

Stir in the dried basil, oregano, thyme, red pepper flakes, salt, and pepper.

Cook the Soup:

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.

Add the Pasta:

About 30 minutes before serving, add the pasta to the slow cooker.

Stir well and cook on high until the pasta is al dente, about 20-30 minutes.

Serve:

Once the pasta is cooked, give the soup a final taste and adjust the seasoning if needed.

Serve the soup hot, garnished with chopped fresh parsley.

This slow-cooked pasta and bean soup is hearty, flavorful, and perfect for a satisfying meal. It pairs well with a slice of crusty bread and a sprinkle of grated Parmesan cheese. Enjoy!