YUMMY! This is a wonderfully flavourful soup that fills your house with the scent of a fine Italian restaurant! I have cooked this both the regular way and by slow cooker, and have had great success for both. For slow-cooker fans: scramble-fry ground beef, then add all ingredients to crock-pot except for kidney beans and pasta. Cook for 4-6 hours on high (or 8-10 on low, your preference). Add the kidney beans and pasta during the last 15 minutes of cooking. If you intend to keep/freeze leftovers, cook the pasta separately and add it to each soup bowl... this will prevent liquid absorption and smushy pasta. I found that macaroni also works well if you can't find ditalini in your grocery store. I reduced the amount of garlic to 5-6 large cloves, minced (for a 10-serving recipe), and we did not lack for garlic flavour! Thanks so much for a first-class recipe, Ivan!
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YUMMY! This is a wonderfully flavourful soup that fills your house with the scent of a fine...