PASTA FIGIOLI SOUP

1 pound lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
28 ounce can crushed tomatoes
2 cans (14.5 ounces each) beef broth
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked (elbow macaroni will also work

Instructions
In a skillet and add ground beef. Cook until browned and no longer pink.  Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 1 hour before serving stir in beans and pasta.  Season with salt and pepper to taste. Discard bay leaves before serving.

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