Description
Indulge in the comforting flavors of this Slow Cooker Pasta E Fagioli Recipe, a delightful fusion of tender pasta, creamy beans, and savory beef simmered in a rich tomato broth. Perfect for busy weeknights or cozy weekends, this dish requires minimal effort but delivers maximum satisfaction. With its hearty ingredients and robust flavors, it’s an ideal choice for family gatherings or meal prep. Simply toss everything into your slow cooker and let it work its magic while you relax. Enjoy a bowl of this wholesome and filling soup that will impress everyone at your table.
Ingredients
Scale
- 1 pound lean ground beef
- 2 cans (14.5 ounces each) beef broth
- 28 ounces crushed tomatoes
- 15 ounces white cannellini beans (drained)
- 15 ounces dark red kidney beans (drained)
- 1 cup uncooked ditalini pasta
- 2 carrots (peeled and diced)
- 3 celery stalks (sliced)
- 1 onion (diced)
- 1 tablespoon Italian seasoning
Instructions
- Brown the ground beef in a large skillet over medium heat until fully cooked; drain excess fat.
- Transfer the cooked beef to your slow cooker and add diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans.
- Cook on low for 6 hours or high for 4 hours, allowing the flavors to meld beautifully.
- About 30 minutes before serving, stir in uncooked ditalini pasta and cover until tender.
- Season with salt and pepper to taste before serving warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low (or 4 hours on high)
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg