Servings: 10

2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
1 pound lean ground beef I use 90% lean 1 pound lean ground beef I use 90% lean
½ teaspoon salt ½ teaspoon salt
freshly ground black pepper to taste freshly ground black pepper to taste
1 cup diced sweet yellow onion 1 cup diced sweet yellow onion
1 cup peeled and chopped carrot 1 cup peeled and chopped carrot
1 cup chopped zucchini 1 cup chopped zucchini
2 ribs celery chopped 2 ribs celery chopped
2 teaspoons minced garlic 2 teaspoons minced garlic
4 cups low-sodium beef broth 4 cups low-sodium beef broth
28 ounce can crushed Italian seasoned tomatoes 28 ounce can crushed Italian seasoned tomatoes
1 teaspoon dried basil 1 teaspoon dried basil
1 teaspoon dried oregano 1 teaspoon dried oregano
½ teaspoon dried thyme ½ teaspoon dried thyme
1 bay leaf 1 bay leaf
15 ounces canned cannellini beans rinsed and drained 15 ounces canned cannellini beans rinsed and drained
15 ounces canned kidney beans rinsed and drained 15 ounces canned kidney beans rinsed and drained
1 cup ditalini pasta uncooked 1 cup ditalini pasta uncooked
½ cup grated Parmesan plus additional, for garnish ½ cup grated Parmesan plus additional, for garnish

Heat olive oil in a large skillet over MEDIUM heat. Add the ground beef and cook, stirring to break it up. Season with salt and pepper and cook until no longer pink. Drain off as much of the grease as possible and transfer the cooked beef to the slow cooker. Add the onion, carrot, zucchini, celery, garlic, beef broth, crushed tomatoes, basil, oregano, thyme, and bay leaf to the slow cooker with the beef. Stir to combine. Cover and cook on LOW 5 to 7 hours or on HIGH for 3 to 4 hours.
After initial cooking time, add the beans, ditalini pasta (uncooked), and Parmesan. Cover and cook on HIGH for an additional 15 to 20 minutes, or until pasta is al-dente.
Garnish individual servings with additional Parmesan cheese, if desired.