Page 296 - My Cookbook

INGREDIENTS
1 pound ground beef
Pasta E Fagioli Slow Cooker
Soup
Prep 30 min ∙ Cook prep: 30 min. cook: 7-1/2 hours ∙ Makes 8 servings ∙ Source Tasteofhome.com
DIRECTIONS
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low for 7-8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high 30 minutes longer or until pasta is tender. Sprinkle with cheese if desired. Yield: 8 servings (2-1/2 quarts).
NOTES
Olive Garden copycat recipe
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional