This soup is hearty and delicious! If you want to make it vegetarian friendly, omit the ground beef and swap out the beef stock for vegetable broth. Serve it with some Homemade French Bread and you have the perfect meal!
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
1 can (15 ounce) red kidney beans, drained and rinsed
1 can (15 ounce) cannellini beans, drained and rinsed
1 ½ cups zucchini, diced
1 cup tubular (ditalini) pasta, uncooked
1 can (15 ounce) green beans, drained
In a medium skillet, brown ground beef until completely cooked. Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker. Add in beef stock, water, and tomato juice. Cover and cook on low heat 6-8 hours or high 3-4 hours.
After cooking time is up, add in red kidney beans, cannellini beans, zucchini, green beans and pasta, and cook on high heat for an additional 15 minutes or until pasta is tender.