Ingredients
1 pound ground beef1 medium onion, chopped1 carton (32 ounces) chicken broth2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained2 medium carrots, chopped1-1/2 cups finely chopped cabbage1 celery rib, chopped2 tablespoons minced fresh basil or 2 teaspoons dried basil2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1 cup ditalini or other small pastaGrated Parmesan cheese, optional
Preparation
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 until vegetables are tender, 7-8 hours.
Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
