Pasta e Fagioli
Comforting and easy slow-cooked Pasta e Fagioli made with pantry staples perfect for a cozy evening.
Ingredients
Main Ingredients
- 1 can canned beans (cannellini or kidney) Use whatever’s on sale.
- 1 can diced tomatoes Plain or Italian style.
- 1 cup small pasta (Ditalini, elbows, or shells) Use whatever you have.
- 1 pound ground beef or Italian sausage Can be omitted for a vegetarian option.
- 4 cups broth (chicken or veggie) Use what you have on hand.
- 1 medium onion, chopped For flavor base.
- 2 medium carrots, chopped For flavor base.
- 2 stalks celery, chopped For flavor base.
- 2 cloves garlic, minced Fresh is best.
- 1 tablespoon Italian seasoning To taste.
- 1 tablespoon olive oil For browning meat.
- to taste salt Add as necessary.
- to taste pepper Add as necessary.
Instructions
Preparation
- If using meat, brown it in a pan over medium heat for added flavor.
- Layer the ingredients in the crockpot: Add vegetables first, then beans and tomatoes, followed by broth and seasonings.
- Cover and cook on low for 6 hours or on high for 3 hours.
- 30 minutes before serving, stir in the dry pasta and allow it to soften but not become mushy.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot, optionally topped with parmesan cheese.
Notes
Leftovers thicken overnight; add more broth when reheating. You can mix in other vegetables and use different bean varieties.