Crock Pot Olive Garden Pasta e Fagioli

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 15 ounce can diced tomatoes, undrained
• 15 ounce can dark red kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 26 ounce container beef stock (or 3 cups)
• 25 ounce jar spaghetti sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1/2 tablespoon salt
• 1 cup ditalini pasta (or your favorite pasta shape)

Method

1. Brown the ground beef in a skillet, crumbling as it cooks, then drain off excess fat and transfer to the slow cooker.
2. Add the onion, carrots, celery, tomatoes, kidney beans, cannellini beans, beef stock, spaghetti sauce, oregano, parsley, pepper, and salt to the slow cooker, stirring to combine.
3. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
4. About 30 minutes before serving, stir in the pasta and continue cooking until it is al dente. Serve with breadsticks.