Ingredients :
- 2 tablespoons olive oil
- 2 slices bacon chopped
- 1 medium onion chopped
- 1 rib celery chopped
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 cup dried pinto beans soaked overnight
- ½ cup dried split peas rinsed and sorted
- 1 bay leaf
- 1 cup cavatappi pasta or other small pasta such as rotini or rigatoni
- Salt and freshly ground black pepper
Directions :
- Heat oil in a large sauce pan over medium heat. Add bacon, onion, celery, carrot, and garlic. Cook until vegetables have softened, about 5 to 7 minutes.
- Stir in broth, beans, peas, and bay leaf. Cover and bring to a boil; pour into slow cooker. Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.
- Add pasta to slower cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.
