This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.
Per Serving: 355 calories; protein 21.8g; carbohydrates 32.5g; fat 14.6g; cholesterol 47.7mg; sodium 1072mg.