Slow Cooker Pasta E Fagioli Soup Recipe
Savor the warmth and comfort of our Slow Cooker Pasta E Fagioli Soup Recipe, a delightful blend of hearty beans, tender vegetables, and flavorful herbs. This cozy Italian-inspired dish is perfect for busy weeknights or laid-back dinners, allowing the slow cooker to work its magic while you relax. Packed with nutritious ingredients, this soup is both satisfying and healthy, making it an excellent choice for meal prep or a quick family dinner. With its rich flavors and customizable ingredients, it’s sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 cups vegetable broth
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can cannellini beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz), undrained
- 1 cup small pasta (ditalini or macaroni)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- Dried basil, to taste
- Dried oregano, to taste
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- In your slow cooker, heat olive oil and sauté onion, garlic, carrot, and celery until tender (about 5 minutes).
- Add kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- In the last hour of cooking, add the pasta and additional broth if needed. Cook until pasta is al dente.
- Serve hot in bowls garnished with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg