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Pasta e Fagioli

Comforting and easy slow-cooked Pasta e Fagioli made with pantry staples perfect for a cozy evening.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

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.
Keyword Comfort Food, Crockpot Soup, easy dinner, Pasta e Fagioli, Slow Cooker Recipe