This slow cooker version of Pasta e Fagioli soup is easy, rich, hearty and it’s loaded with veggies and meat. This is a perfect soup for the fall!
Folks, today I am delighted to share one of my very favorite soup recipes. Pasta e Fagioli. This recipe is the perfect Italian comfort food. It’s super hearty, it has a healthy meat portion and it’s a thicker Italian soup that is loaded to satisfy all of the separate factions in your household.
The very best part of this recipe is it is a slow cooker recipe. That’s right, that means that there is no prep time and there is loads of flavor. This cooks low and slow for 8 hours while your away living your life!
Pasta e Fagioli
2018-01-29 10:09:56
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
- ½ teaspoon dried thyme
- salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup pasta, uncooked
Instructions
- In a large skillet heat the olive oil and brown the ground beef.
- Place the ground beef in the slow cooker along with the rest of the ingredients (excluding the beans and pasta)
- Cook on the low setting for 8 hours or high for 4 hours. 30 minutes before it is time to eat, add the beans and pasta.
- Adjust the seasoning with kosher salt and fresh ground black pepper. Remove and discard the bay leaves.
- Serve hot with crusty bread.
Adapted from Epicurious
Adapted from Epicurious
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