Crock Pot Pasta Fagioli

This recipe comes from a blog I stumbled upon while trying to find something new to cook in the crock pot - www.crockpot365.blogspot.com - who knew there were so many possibilities? The first time I made it, I committed the ultimate taboo in practicing hospitality, which is...trying out new recipes on company! Thankfully, the soup was delicious and everyone left the table with full, happy bellies.

crock pot pasta fagioli

1 lb. lean ground beef, browned & drained
1/2 lg. red onion, chopped
1 c. carrots, chopped
2 celery stalks, sliced
2-14 1/2 oz. cans diced tomatoes, undrained
1 can kidney beans, drained & rinsed
1 can white beans, drained & rinsed
4 c. beef broth
1 -16 1/2 oz. jar pasta sauce
2 tsp. dried oregano
1 T. Tabasco sauce (NOTE: I didn't use this...kids liked it better that way...use only if you want heat!)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. dry pasta (to add @ end of cooking time)

Use 6 qt. or larger crockpot. Brown meat on stovetop and drain well. Let cool a bit. Chop up carrots, onion, & celery. Add to empty crockpot. Add beans, tomatoes, pasta sauce, & beef broth. Also add salt, pepper, oregano & Tabasco (if desired). Stir in meat. Cover and cook on low for 8 hours, or high for 4 hours. When veggies are tender, stir in pasta. Cover and cook on low 1 hour or until pasta is tender. The pasta swells quite a bit! Ladle into bowls and serve with parmesan cheese, if desired.