This slow cooker pasta fagioli is full of hearty beef, beans, veggies, and pasta. Makes for great comfort food in the cooler months or for busy weeks that leftovers won't get boring!
15ounce(425g)can of cannelini beansdrained and rinsed
15ounce(425g)can of red kidney beansdrained and rinsed
1cup(168g)uncooked ditalini pasta
Instructions
Brown ground beef in a skillet and break into tiny pieces. Cook until no longer pink. Then add to the insert of a slow cooker, along with the remaining ingredients except the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours.
Prior to serving, add the beans and pasta to the slow cooker. Cover and cook for another 30 minutes.
Season with salt and pepper. Remove bay leaves prior to serving.
Keep leftovers in the fridge in an airtight container for up to one week.