Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 cup white onion, finely diced
  • 1 cup carrots, diced
  • 1 cup celery, sliced thin
  • 3 cloves garlic, minced
  • 15 oz red kidney beans, rinsed and drained
  • 15 oz cannellini beans, rinsed and drained
  • 28 oz canned diced tomatoes, undrained
  • 1.5 cups ditalini pasta, dry
  • 48 oz low-sodium beef broth
  • 24 oz marinara sauce
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large skillet over medium-high heat, brown the 1 lb ground beef until no pink remains and edges are crisp. Drain the excess fat.
  2. Add the 1 cup diced onions, 1 cup carrots, and 1 cup celery to the skillet and cook until the vegetables have slightly softened for approximately 5 minutes.
  3. Stir in the 3 cloves minced garlic for 60 seconds until you smell a sharp, sweet aroma.
  4. Transfer the beef and vegetable mixture to a 6-quart or larger slow cooker.
  5. Add the rinsed kidney beans, cannellini beans, undrained diced tomatoes, beef broth, marinara sauce, dried oregano, dried basil, and red pepper flakes to the slow cooker. Stir to combine.
  6. Cover and cook on Low for 7 hours.
  7. Thirty minutes before serving, stir in the dry ditalini pasta. Cover and continue cooking for the final 30 minutes until the pasta is al dente.
  8. Season with salt and black pepper to taste before serving in deep bowls.