Slow Cooker Pasta e Fagioli
This Slow Cooker Pasta e Fagioli is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It is the ultimate comfort food that simmers to perfection in your crockpot.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
1 tablespoon extra virgin olive oil
1 pound lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
2 (14.5 ounce) cans beef broth
1 tablespoon Italian seasoning
2 whole bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked
Instructions
1. Add olive oil to a large skillet and brown the ground beef until no longer pink.
2. Place the browned beef in a slow cooker with all ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours.
4. 30 minutes before serving, stir in the beans and pasta.
5. Season with salt and pepper to taste. Discard bay leaves before serving.
6. Serve immediately while hot.
Notes
Rinse beans thoroughly to control sodium and soup clarity.
Add pasta only in the last 30 minutes to prevent it from becoming mushy.
If storing leftovers, you may need to add a splash of broth as the pasta absorbs liquid over time.
Nutrition
- Serving Size: 1 cup
- Calories: 177
- Sugar: 5g
- Sodium: 146mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 28mg
Find it online: https://www.flavourrecipe.com/slow-cooker-pasta-e-fagioli/