Averie Cooks

-1 To a large skillet, add the olive oil if you're using a lower fat ground beef (unlikely you will need the oil if using sausage), the ground beef or ground sausage, onions, and saute over medium-high heat for about 5 to 7 minutes, or until the protein is no longer pink and the onions have softened. Crumble the protein and stir the onions frequently as they saute to ensure even cooking.** (See Notes for Stovetop Instructions)
-1 Transfer the mixture to a large slow cooker, I recommend at least a 6 to 8-quart slow cooker. If you have a mutli-cooker that allows you to saute the protein and onions in it and you don't have to transfer anything, even better.
-1 Add the tomato paste, garlic, oregano, basil, salt, pepper, and stir to combine.
-1 Add the celery, carrots, kidney and cannellini beans (both drained and rinsed), tomato sauce, petite-diced tomatoes (not drained), and pour the broth evenly over the top. Stir to combine.
-1 Cover and slow cook on HIGH for about 4 hours OR on LOW for about 6 hours.
-1 About 30 minutes before serving, add the ditalini pasta, stir to combine, cover, and cook for about 30 minutes, or until the pasta is al dente. Taste the soup and make any necessary flavor adjustments including more salt, pepper, a dash of chili flakes or cayenne pepper for extra spiciness, etc.
-1 Optionally (but recommended), garnish with fresh parsley and/or freshly grated Parmesan cheese and serve immediately. Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.*** If you are going to freeze it, I suggest freezing it in smaller sized containers or portions so that it thaws faster.