Beef And Pasta Soup

• 1 pound Ground Beef
• 2 Carrots (diced)
• 4 stalks Celery (diced)
• 1 Onion (diced)
• 2 teaspoons Garlic (minced)
• 1 can Crushed Tomatoes (28 ounces)
• 28 ounces Beef Broth
• 2 Bay Leaves
• 1 teaspoon Oregano
• 1 teaspoon Basil
• 1 can Cannellini Beans (drained and rinsed) 15 oz
• 1 can Red Kidney Beans (drained and rinsed) 15 ounces
• 1 cup Ditalini pasta ( or similar shape - small and hollow macaroni?)
• 2 tablespoons Parmesan Cheese (grated) {top with when served}

1. 1. Put everything except beans, pasta, and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef.
2. 2. Cook on low 7-8 hours or high 3-4 hours.
3. 3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired.
4. 4. Remove bay leaves before serving. Sprinkle powdered parmesan on top.

ground beef, carrots, stalks celery, onion, garlic, tomatoes, beef broth, bay leaves, oregano, basil, beans, red kidney beans, pasta, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/beef-and-pasta-soup-5861c93c8f480acd0a21a670 (may not work)