Pasta Fagioli Soup

1 lb. ground beef

1 white onion (diced)

10 oz carrots (shredded)

15 0z. can kidney beans (drained and rinsed)

15 0z. can cannellini beans (drained and rinsed) 1/2 tsp. garlic powder

1 1/2 tsp. salt

1 1/2 tsp red pepper chili flakes (skip if you don't want a little heat)

1 tsp. oregano

1 tsp basil

1/4 tsp. black pepper

28 0z. Crushed tomatoes

32 0z. chicken broth

1 1/2 cups dried ditalini pasta (WAIT TO ADD) (cooked on the stovetop according to package directions)

Optional: shredded cheese, garlic bread

Brown then drain the meat in stove top, lightly saute the onions in the same pan then add both to crock pot. Add carrots, beans and seasonings. Pour crushed tomatoes and chicken stock, then stir everything together. Cook on high for 4hr or low for 8hr. About 20 minutes before the soup is done cook the pasta al dente. Drain and add pasta to soup when it's done.

Garlic bread: mix room temp butter with minced garlic, oregano, basil, and Parmesan cheese. Spread over loaf. Heat on 350F in an air fryer for 5 min. I just eyed the measurements. Pinch here, dollop there.