Slow Cooker Pasta e Fagioli
Indulge in the comforting goodness of Slow Cooker Pasta e Fagioli, a beloved Italian classic reimagined for your home kitchen. This hearty soup combines ground beef, tender beans, and flavorful vegetables simmered in a savory broth that fills your home with irresistible aromas. Perfect for family dinners or meal prep, this easy-to-follow recipe will soon become a staple in your household. Serve it with crusty bread or a fresh salad for a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW (or 4 hours on HIGH)
- Total Time: 0 hours
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium carrots (peeled and diced)
- 3 medium celery stalks (diced)
- 1 medium onion (diced)
- 28 ounces crushed tomatoes
- 32 ounces beef broth
- 15 ounces white cannellini beans (drained and rinsed)
- 15 ounces dark red kidney beans (drained and rinsed)
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef until it's no longer pink; drain excess fat.
- Transfer the cooked beef to a slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- About 30 minutes before serving, stir in uncooked ditalini pasta and cover until tender.
- Taste and adjust seasoning if necessary before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 60mg
Find it online: https://dishesbyleila.com/slow-cooker-pasta-e-fagioli/