Pasta E Fagioli Soup

1 pound ground beef

1 small onion, finely diced

2 carrots, finely diced

2 stalks celery, finely diced

1 can diced tomatoes, undrained

1 can dark red kidney beans, drained and rinsed

1 can cannellini beans (or white kidney beans), drained and rinsed

1 (26 oz.) container beef stock (or 3 cups)

1 jar (25 oz.) spaghetti sauce

2 tsp. dried oregano

2 teaspoons dried parsley

1 teaspoon ground black pepper

3/4 cup uncooked ditalini pasta (or your favorite pasta shape)

Salt, to taste (about ½ tbsp. kosher salt)

Directions:

Brown and crumble ground beef. Drain excess grease. Finely diced onions, celery, carrots...Don't forget to drain and rinse your beans. Add all ingredients to slow cooker except pasta. Cook for 6-8 hours on low or 4-6 on high. During last 30 minutes add pasta.

If you are freezing then add a extra cup of water before freezing because soup will absorb the moisture. When ready to eat thaw and reheat. MAy need to add a little water here too.