Slow Cooker Pasta Fagioli Recipe

1  lb.		extra lean ground beef, browned and drained
1  cup		chopped onion
1  cup		chopped carrots
2		chopped celeries
15  ounces		diced tomatoes with juice
15  ounces		kidney beans, rinsed and drained
15  ounces		white beans, rinsed and drained
4  cups		beef broth
26  ounces		tomato-basil marinara or pasta sauce
1-1/2  teaspoons		oregano
1  teaspoon		hot pepper sauce (such as Tabasco)
1  teaspoon		salt
1  teaspoon		black pepper
1-1/4		dry pastas (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
1  cup		chopped fresh parsley,
1  tablespoon		Grated Parmesan, optional for serving

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Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
Serve with grated parmesan and a sprinkling of fresh parsley if desired.