This soup can serve as a whole meal just on its own. It’s delicious, hearty and healthy. I receive many compliments whenever I make it for guests.
—PENNY L. NOVY BUFFALO GROVE, IL
PREP: 30 MIN. • COOK: 7 1/2 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) white kidney or 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
1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
2. 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.
3. Stir in pasta. Cover and cook on high 30 minutes longer or until pasta is tender. Sprinkle with cheese if desired.