Slow Cooker Pasta e Fagioli

⏱ 495 mins 🍽 8 serving(s) 🌶 italian 🏷 Easy

This slow cooker pasta e fagioli is a rich and hearty Italian soup. It is loaded with ground beef, diced vegetables, crushed tomatoes and herbs, then finished with cannellini beans, kidney beans and ditalini pasta. The long, slow cooking process develops deep, comforting flavours, making it an ideal meal for a crowd. The recipe note suggests using ground turkey and chicken broth as alternatives.

Slow Cooker Pasta e Fagioli

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lb lean ground beef
  • 2 carrots, diced
  • 4 celery ribs, diced
  • 1 medium onion, diced
  • 28 ounces crushed tomatoes
  • 2 (14 1/2 ounce) cans beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 cup ditalini, uncooked

Method

  1. Heat the olive oil in a large skillet and brown the ground beef until it is fully cooked.
  2. Transfer the cooked beef into a slow cooker and add all the remaining ingredients, but leave out the beans and pasta.
  3. Set the slow cooker to low for 7-8 hours or high for 3-4 hours. About 30 minutes before you plan to eat, stir in the beans and uncooked pasta.
  4. Taste the soup and adjust the seasoning with extra salt and pepper if needed. Remember to take out the bay leaves.
  5. Ladle the hot soup into bowls and enjoy it straight away.

Nutrition (per serving)

Sodium1027800 mg

Recipe details

CategoryEasy
Cuisineitalian
AuthorMommaredkat