Slow-Cooker Pasta E Fagioli

• 1 pound ground beef
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 medium carrots, chopped
• 1-1/2 cups finely chopped cabbage
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ditalini
• other small pasta
• Grated Parmesan cheese, optional

1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
2. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.
3. Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

ground beef, onion, chicken broth, tomatoes, cannellini beans, carrots, cabbage, celery, fresh basil, garlic, salt, pepper, ditalini, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-pasta-e-fagioli/ (may not work)