Slow Cooker Pasta E Fagioli

• 1 tablespoon extra virgin olive oil
• 1 lb lean ground beef
• 2 carrots, diced
• 4 celery ribs, diced
• 1 medium onion, diced
• 28 ounces crushed tomatoes
• 2 (14 1/2 ounce) cans beef broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 cup ditalini, uncooked

1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
4. Season with salt and pepper to taste. Discard bay leaves before serving.
5. Serve immediately while hot.

extra virgin olive oil, lean ground beef, carrots, celery, onion, tomatoes, beef broth, bay leaves, oregano, basil, thyme, salt, pepper, cannellini beans, red kidney beans, ditalini

Taken from www.food.com/recipe/slow-cooker-pasta-e-fagioli-537426 (may not work)