The Best Minestrone Soup
By: Raizy Fried @raizyscookin

Ingredients:
2–3 tbsp olive oil
1 lb ground beef
½ tsp salt
1 onion, diced
1 carrot, peeled + diced
1 zucchini, diced

2–3 ribs celery, chopped
1 clove garlic, crushed (or 1 frozen cube)
1 box (32 oz) beef broth
1 can (24 oz) crushed tomatoes
1 1/2 tsp salt
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
1 can (15 oz) cannellini beans, rinsed + drained
1 can (15 oz) kidney beans, rinsed + drained
1 cup small pasta
3 cups water

Directions:
Heat olive oil. Add ground beef and cook, breaking it up. Season with ½ tsp salt and cook until no longer pink. Drain off as much grease as possible.

Add vegetables, spices, crushed tomatoes and beef broth. Stir to combine. Cover and cook on HIGH in the crockpot for about 5 hours.

After 5 hours, add the pasta, drained beans and 3 cups water. Cook another 15–20 minutes, until pasta is tender.

Feel free to add another 1–2 cups of water if you like your soup a little more brothy.