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Slow Cooker Pasta E Fagioli Soup

Slow Cooker Pasta E Fagioli Soup Recipe
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Warm your soul with our Slow Cooker Pasta E Fagioli Soup Recipe, a delightful medley of nourishing beans, tender pasta, and fresh vegetables simmered to perfection. This comfort food embodies the essence of rustic Italian cuisine, making it an ideal choice for family dinners or gatherings with friends. Not only is this recipe easy to prepare—just toss everything in the slow cooker—but it also yields six generous servings, perfect for hearty meals or meal prep. The rich broth, fragrant herbs, and wholesome ingredients guarantee a satisfying experience that warms both body and spirit.

Ingredients

Scale
  • 4 cups vegetable broth
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 can diced tomatoes (14.5 oz), undrained
  • 1 cup small pasta (like ditalini)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. In the slow cooker, combine olive oil with chopped onion, minced garlic, diced carrot, and chopped celery. Sauté for about 5 minutes until vegetables are tender.
  2. Add kidney beans, cannellini beans, diced tomatoes (with juice), vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. During the last hour of cooking, stir in the pasta and additional broth if necessary. Cook until pasta is al dente.
  5. Serve hot in bowls garnished with freshly chopped parsley.

Nutrition

Find it online: https://goldenrecipetime.com/slow-cooker-pasta-e-fagioli-soup-recipe/