Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Ground Beef (85-90% lean)
  • 4 oz Pancetta or Smoked Bacon, diced (optional)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 (28 oz) can Crushed Tomatoes
  • 6 cups Beef or Chicken Broth (low sodium)
  • 2 large Bay Leaves
  • 2 (15 oz) cans Cannellini Beans, rinsed and drained
  • 1 (15 oz) can Red Kidney Beans, rinsed and drained
  • 1 piece (approx. 3 inches) Parmesan Cheese Rind (optional but highly recommended)
  • 5 cups Small Pasta (Ditalini, Tubetti, or small elbow macaroni)
  • 1/4 cup Fresh Parsley, chopped
  • Grated Parmesan Cheese, For serving

Instructions:

  1. Sauté the Meat: Heat olive oil in a large skillet over medium-high heat. Brown the pancetta (if using) until crispy. Remove pancetta with a slotted spoon, leaving the fat. Add the ground beef and brown thoroughly, breaking it up. Drain off excess fat.
  2. Cook the Soffritto: Reduce heat to medium. Add the diced onion, carrots, and celery to the skillet. Cook for 5–7 minutes until the vegetables are softened and the onions are translucent.
  3. Aromatic Boost: Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Season well with the specified salt and pepper.
  4. Combine Ingredients: Transfer the browned meat mixture and the cooked vegetables from the skillet into the slow cooker basin.
  5. Add Liquid Base: Pour in the crushed tomatoes and the beef or chicken broth. Add the rinsed beans, the bay leaves, and the optional Parmesan rind. Stir briefly to combine everything.
  6. Set and Cook: Secure the lid. Cook on the LOW setting for 6–8 hours, or on the HIGH setting for 3–4 hours.
  7. Check and Adjust: After the cooking time is complete, remove and discard the bay leaves and the Parmesan rind. Taste the soup and adjust salt and pepper as needed.
  8. Add the Pasta: Switch the slow cooker setting to HIGH. Stir in the 1.5 cups of ditalini or small pasta.
  9. Cook Pasta: Replace the lid and cook for 20–30 minutes, or until the pasta is perfectly al dente. Do not overcook the pasta, or it will swell and absorb all the liquid.
  10. Serve: Ladle the soup into bowls immediately. Garnish generously with fresh chopped parsley, a drizzle of good quality extra virgin olive oil, and plenty of grated Parmesan cheese.