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Pasta e Fagioli

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

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.

Method
 

Preparation
  1. If using meat, brown it in a pan over medium heat for added flavor.
  2. Layer the ingredients in the crockpot: Add vegetables first, then beans and tomatoes, followed by broth and seasonings.
  3. Cover and cook on low for 6 hours or on high for 3 hours.
  4. 30 minutes before serving, stir in the dry pasta and allow it to soften but not become mushy.
  5. Taste and adjust seasoning with more salt or pepper if needed.
  6. 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.