It has felt like Spring here in Utah until this past weekend when we got so much snow!  So a nice hearty soup was called for to combat the chill and this one fit the bill.

1 pound hamburger

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup diced onion

1 cup peeled and sliced carrots

1 cup chopped zucchini

2 ribs celery, chopped

2 teaspoons garlic

4 cups beef broth

1 (28 oz) can crushed Italian style tomatoes

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon thyme

1 bay leaf

1 (15 oz) can cannellini beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 cup elbow macaroni or your choice small pasta

1/2 cup grated Parmesan

1  Cook hamburger over medium heat, seasoning with salt and pepper, until no longer pink.  Drain off fat and pour into slow cooker.

2  Add all other ingredients except pasta and Parmesan and stir to combine.  Cook on high 3 – 4 hours or on low 6 – 7 hours.

3  After initial cooking time, add pasta and Parmesan, stir to combine, cover, raise temperature to high and cook an additional 15 – 20 minutes or until pasta is done.

recipe from Valerie’s Kitchen