Slow Cooker Pasta e Fagioli
A hearty and comforting Italian soup made with tender beans, pasta, and a savory broth, perfect for cold weather family dinners.
Ingredients
Main Ingredients
- 1 cup dry cannellini beans Rinsed and sorted
- 1 cup small pasta Choose a small shape that holds up well
- 4 cups vegetable or chicken broth Low sodium recommended
- 1 can diced tomatoes 14.5 oz can, undrained
- 1 tablespoon olive oil For sautéing vegetables (if desired)
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt Adjust to taste
Instructions
Preparation
- Rinse and sort the dry cannellini beans, removing any debris.
- If desired, sauté vegetables in olive oil to enhance flavor.
Cooking
- In a slow cooker, combine the beans, small pasta, broth, and diced tomatoes.
- Add dried oregano, basil, garlic powder, black pepper, and salt.
- Cover and cook on low for 8 hours or until beans are tender.
- 30 minutes before the cooking time is up, check pasta for doneness.
Notes
Serve with crusty bread and a salad. Leftovers may thicken; add more water or broth when reheating.