Slow Cooker Pasta e Fagioli Soup
By á-164749
: Pasta e Fagioli. This is comfort food at it’s best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.
Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor. This soup simmers low and slow for 8 hours!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Details
Adapted from therecipecritic.com
Preparation
Step 1
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
You'll also love
- Soft Apple Spice Cookies 4.2/5 (9 Votes)
- Garlic Butter & Mushrooms Baked... 4.2/5 (11 Votes)
- La Cajune Pastalaya 4.2/5 (10 Votes)
Review this recipe