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