Slow Cooker Pasta e Fagioli Soup is a hearty and comforting dish that combines tender beans, fresh vegetables, and pasta in a savory broth. Ideal for busy days, this slow-cooked soup is rich in flavor and perfect for warming up on a chilly evening.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or macaroni)
- Fresh parsley, chopped for garnish
Directions
- In your slow cooker, add the olive oil, onion, garlic, carrot, and celery. Sauté the veggies until they start to soften, about 5 minutes.
- Stir in the kidney beans, cannellini beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Mix well!
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- One hour before serving, stir in the pasta and add more broth if needed. Cook until the pasta is tender.
- Serve hot, garnished with fresh parsley. Enjoy your delicious bowl of comfort!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Servings: 6 servings
Variations
- Meat Option: Add cooked, crumbled Italian sausage or ground beef for extra protein.
- Vegetable Variations: Substitute or add other vegetables like zucchini or spinach.
- Gluten-Free: Use gluten-free pasta and ensure all other ingredients are gluten-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove over medium heat, adding a splash of broth if the soup is too thick.
10 FAQs
- Can I use canned beans without rinsing?
It’s best to rinse canned beans to reduce sodium and remove any excess starch. - Can I freeze this soup?
Yes, it freezes well for up to 3 months. Thaw in the refrigerator before reheating. - Can I cook this on the stovetop?
Yes, cook in a large pot over medium heat for about 1-1.5 hours, adding pasta during the last 15 minutes. - What if I don’t have a slow cooker?
You can use a Dutch oven or large pot with a lid, cooking on low heat for the same amount of time. - Can I add more pasta?
Adjust the amount of pasta based on your preference, but be aware that it will absorb more broth. - How do I make this soup spicier?
Add red pepper flakes or a dash of hot sauce to taste. - What type of pasta works best?
Small pasta shapes like ditalini, macaroni, or orzo work best. - Can I use homemade vegetable broth?
Absolutely! Homemade broth adds extra flavor. - Can I add cheese to the soup?
Yes, a sprinkle of grated Parmesan cheese on top adds a nice touch. - How can I make this soup vegetarian?
Ensure the broth is vegetable-based and check that all beans and other ingredients are vegetarian.
Conclusion
Slow Cooker Pasta e Fagioli Soup is a comforting, flavorful meal that’s perfect for busy days. With its blend of tender beans, fresh vegetables, and pasta, it’s a wholesome option for feeding a crowd or enjoying leftovers throughout the week. Easy to prepare and even easier to enjoy, this soup is a true crowd-pleaser.
PrintSlow Cooker Pasta e Fagioli Soup
- Total Time: 6 hours 15 minutes
Description
Enjoy a comforting bowl of Slow Cooker Pasta e Fagioli Soup, a hearty Italian classic that’s effortlessly prepared in your slow cooker. With tender pasta, beans, and vegetables simmered in a flavorful broth, this soup is perfect for cozy dinners.
Notes
- You can use any small pasta you like. Adjust the amount of broth based on your preferred soup consistency.
- This soup can be frozen for up to 3 months. Just be aware that pasta may absorb more liquid upon reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours