Description
Experience the warmth and comfort of our Slow Cooker Pasta E Fagioli Soup Recipe, a hearty dish perfect for busy weeknights or cozy family gatherings. This delightful soup combines rich beans and tender pasta in a flavorful vegetable broth, creating a satisfying meal that fills you with both nourishment and joy. The slow cooker method makes preparation a breeze—just set it, forget it, and let the aromatic ingredients meld together. Packed with fiber from beans and vegetables, this recipe is not only delicious but also a healthy choice. Customize it with your favorite veggies or beans to make it truly yours!
Ingredients
Scale
- 4 cups vegetable broth
- 1 can kidney beans (15 ounces), drained and rinsed
- 1 can cannellini beans (15 ounces), drained and rinsed
- 1 can diced tomatoes (14.5 ounces), undrained
- 1 cup small pasta (like ditalini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- Dried basil for seasoning
- Dried oregano for seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In the slow cooker, combine olive oil, onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
- Add the kidney beans, cannellini beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir well.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
- During the last hour of cooking, add in the pasta. If needed, incorporate additional broth to maintain desired consistency.
- Serve hot in bowls garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg