Here’s a delicious Hearty Slow Cooker Pasta e Fagioli recipe that’s comforting and packed with flavor!
Ingredients:
For the Soup:
• 1 lb (450g) ground beef or Italian sausage (optional, for extra heartiness)
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups beef or vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup ditalini pasta (or any small pasta)
For Serving:
• Freshly grated Parmesan cheese
• Fresh parsley or basil, chopped
• Crusty bread (optional)
Instructions:
1. Sauté (Optional for Extra Flavor)
• In a skillet over medium heat, cook the ground beef or sausage until browned. Drain excess fat and transfer to the slow cooker.
• In the same pan, sauté onions, carrots, and celery for 3-4 minutes. Add garlic and cook for another minute.
2. Add to Slow Cooker
• Transfer everything to the slow cooker.
• Add diced tomatoes, tomato sauce, kidney beans, cannellini beans, broth, water, basil, oregano, thyme, red pepper flakes, salt, and pepper. Stir well.
3. Cook
• Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until veggies are tender.
4. Add Pasta
• About 30 minutes before serving, add the dry pasta and stir. Cover and continue cooking until pasta is tender.
5. Serve
• Ladle into bowls and top with Parmesan and fresh herbs. Serve with crusty bread!
Tips & Variations:
• Vegetarian Option: Skip the meat and use vegetable broth.
• Thicker Soup: Mash some of the beans before adding for a creamier texture.
• Gluten-Free: Use gluten-free pasta.
• Make It Spicier: Add extra red pepper flakes or a dash of hot sauce.
Enjoy your comforting, hearty Pasta e Fagioli!