1. In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain any excess fat.
2. In the slow cooker, add the cooked meat, diced onion, minced garlic, carrots, celery, diced tomatoes, tomato sauce, red kidney beans, cannellini beans, and chicken or vegetable broth.
3. Stir in dried oregano and dried basil, then season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
5. About 30 minutes before serving, add the ditalini pasta to the slow cooker. Stir well and let cook until the pasta is tender.
6. Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
Variations & Tips
For a vegetarian version, simply omit the meat and use vegetable broth instead of chicken broth. If you have picky eaters, try adding more pasta and cheese to make it more appealing. You can also sneak in extra veggies like zucchini or spinach for added nutrition.
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