If it were up to me, I’d be eating this soup all the time.

1 pound ground beef
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cans (15 ounces each) diced tomatoes
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) great northern beans, drained and rinsed
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup ditalini pasta
Fresh parsley, chopped (for garnish)

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

2. Add the cooked beef, onion, carrots, celery, and garlic to the slow cooker.

3. Stir in the diced tomatoes, kidney beans, great northern beans, and beef broth.

4. Season with oregano, basil, thyme, salt, and pepper.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

6. About 30 minutes before serving, stir in the ditalini pasta and cook until tender.

7. Serve hot, garnished with fresh parsley.

For a vegetarian version, simply omit the ground beef and use vegetable broth instead of beef broth. You can also add other vegetables like zucchini or spinach for extra nutrition. If you prefer a spicier kick, a pinch of red pepper flakes can be added with the seasonings. For a gluten-free option, use gluten-free pasta. Remember, the beauty of this dish is its adaptability, so feel free to make it your own.