Ingredients

• 1 pound extra lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 can (14-16 oz) diced tomatoes, with juice
• 1 can (14-15 oz) kidney beans, rinsed and drained
• 1 can (14-15 oz) white beans, rinsed and drained
• 4 cups beef broth
• 1 jar (24-26 oz) tomato-basil marinara sauce
• 1 1/2 tsp oregano
• 3/4 tsp hot pepper sauce (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/4 cups dry pasta (fusilli, shells, or ditalini), cooked separately
• 1/4 cup chopped fresh parsley (optional)
• grated Parmesan (optional, for garnish)

Instructions:

1. Heat a skillet over medium heat. Cook the ground beef until browned, then drain excess fat and transfer to a 6-7 quart slow cooker. Finely chop the onion, carrots, and celery, and add them to the slow cooker.
2. Add the diced tomatoes with juice, kidney beans, white beans, beef broth, and marinara sauce to the slow cooker. Stir in oregano, hot pepper sauce (if using), salt, and black pepper. Mix well.
3. Cover the slow cooker and cook on LOW for 5-7 hours, or until the vegetables are tender.
4. About 15-20 minutes before the soup is finished, cook the dry pasta according to package instructions. Drain and set aside.
5. Stir the cooked pasta into the soup. Adjust seasoning with additional salt, pepper, or hot sauce as needed. Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan if desired. Serve hot.

Notes:

For added flavor, consider serving with crusty bread or a side salad. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

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