Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 whole carrots (diced)
- 3 celery stalks (diced)
- 6-8 cups low-sodium beef broth*
- 1 can cannellini beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed)
- 1 can kidney beans (drained and rinsed)
- 1 teaspoon thyme
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 whole bay leaves
- 3 garlic cloves (minced)
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 can (28 ounces crushed tomatoes)
- 8 ounces tomato sauce
- 3/4 cup dried orzo pasta or ditalini
- Optional Garnish: Parmesan cheese and parsley
Instructions
- In a pot over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
- Transfer the beef to a 7-quart slow cooker. Add onions, carrots, celery, broth, tomato sauce, beans, seasonings, and crushed tomatoes. Stir to combine and adjust the seasonings to taste.
- Cover and cook on high for 3 ½ hours.
- Add the uncooked orzo pasta, stir, and continue to cook for an additional 30 minutes or until the pasta is al dente.
- Garnish with Parmesan cheese and parsley, if desired.
- Store orzo and soup separately in airtight containers in the refrigerator for up to 3 days.
Notes
– Add an extra 1-2 cups of broth as needed to achieve your preferred soup consistency.