Slow Cooker Pasta Fagioli (Small Batch)

By srumbel

There are all sorts of variations of Pasta Fagoli out there. Translated from Italian, it simply means “Pasta and Beans” and is traditionally an economical meatless dish. I like to add meat to mine but you can certainly leave it out.

I was originally inspired to make it due to my favorite soup, salad, and breadsticks treat at the local Olive Garden. This is not the exact recipe Olive Garden uses, of course, but it is close. This is also not the exact recipe found around the web, but it’s close enough to those, too. My recipe is a little more streamlined and makes about half as much as the other recipes do. My recipe makes about 4 quarts, which is a reasonable amount for a family. Leftovers reheat and even freeze really well, too.

from southernplate

Ingredients

• 1 pound ground beef (or Italian sausage), browned and drained
• 1 small onion, chopped
• 1 cup matchstick carrots (or 1 cup finely diced carrots)
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 15 ounce can kidney beans, drained
• 15 ounce can navy or Cannelloni or navy beans, drained
• 15 ounce can beef stock
• 2 tablespoons italian seasoning
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup dried pasta, I'm using little rings.

Preparation

Step 1

1.Place everything but the pasta into a 5-6 quart slow cooker and stir to combine. Cover with lid and cook on low, 7-8 hours or high, 3-4 hours.
2.Thirty minutes before serving, stir in pasta and cover again until pasta is done (about 20 minutes).
3.Serve topped with shredded cheese if you like.
To make on stove top, combine all ingredients except for pasta. Bring to a boil over medium high heat, stirring often. Reduce heat and simmer, uncovered, 30 minutes, stirring from time to time. Add pasta and continue to cook for 15 minutes more, or until pasta is done.
Makes about 4 quarts.