Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil.; 1 pound lean ground beef.; 2 whole carrots, diced.; 4 celery stalks, diced.; 1 medium onion, diced.; 1 (28 ounce) can crushed tomatoes.; 2 (14.5 ounce) cans beef broth.; 1 tablespoon Italian seasoning.; 2 whole bay leaves.; Salt and pepper to taste (I added 1 tsp salt and 1/4 tsp pepper).; 1 (15 ounce) can cannellini beans, drained and rinsed.; 1 (15 ounce) can red kidney beans, drained and rinsed.; 1 cup ditalini pasta (uncooked).

Combining the classic flavors of Italian pasta and bean soup, this Slow Cooker Pasta e Fagioli Soup is an easy and comforting meal perfect for any season. The soup is made with lean ground beef, fresh vegetables like carrots, celery, and onion, and two types of beans for added protein and fiber. The ditalini pasta adds a satisfying chew, and the slow cooker method ensures that all the flavors meld together beautifully. Serve this hearty soup with crusty bread or a side salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

This Slow Cooker Pasta e Fagioli Soup is a comforting, hearty dish perfect for any time of the year. Packed with lean ground beef, fresh vegetables, beans, and pasta, it's a satisfying meal that requires minimal effort thanks to the slow cooker.

INGREDIENTS

Extra Virgin Olive Oil: 1 tablespoon. Used for browning the ground beef and adding flavor.
Lean Ground Beef: 1 pound. Adds protein and richness to the soup.
Carrots: 2 whole, diced. Adds sweetness and texture.
Celery Stalks: 4, diced. Provides a subtle flavor and crunch.
Onion: 1 medium, diced. Adds a base flavor to the soup.
Crushed Tomatoes: 1 (28 ounce) can. Gives a rich tomato flavor.
Beef Broth: 2 (14.5 ounce) cans. Adds depth of flavor and liquid base.
Italian Seasoning: 1 tablespoon. Enhances the overall flavor with a mix of herbs.
Bay Leaves: 2 whole. Adds a subtle depth of flavor.
Salt and Pepper: To taste (I added 1 tsp salt and 1/4 tsp pepper). Enhances all the flavors.
Cannellini Beans: 1 (15 ounce) can, drained and rinsed. Adds creaminess and protein.
Red Kidney Beans: 1 (15 ounce) can, drained and rinsed. Adds color, texture, and protein.
Ditalini Pasta: 1 cup, uncooked. Adds a satisfying chew to the soup.

INSTRUCTIONS

Step 1:: Brown the Ground Beef: Start by heating olive oil in a large skillet. Cook the lean ground beef until it’s browned and no longer pink. Transfer the cooked beef to your slow cooker. This step ensures the beef is cooked through and adds a rich, savory flavor to the soup.
Step 2:: Combine Ingredients in Slow Cooker: To the slow cooker with the browned beef, add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper. Stir everything together until well combined. This step mixes all the ingredients to ensure an even distribution of flavors.
Step 3:: Cook Slow and Low: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. This allows the flavors to meld together while the ingredients cook to tender perfection. Slow cooking makes the vegetables tender and infuses the broth with flavor.
Step 4:: Add Beans and Pasta: About 30 minutes before serving, stir in the drained and rinsed cannellini beans, red kidney beans, and uncooked ditalini pasta. Continue cooking until the pasta is al dente and the beans are heated through. This step adds the final components to the soup, ensuring the pasta is perfectly cooked.
Step 5:: Season to Taste: Before serving, taste the soup and adjust seasoning with salt and pepper as needed. Remember to remove the bay leaves before serving to avoid any bitter flavors. Adjusting the seasoning ensures the soup has the perfect balance of flavors.
Step 6:: Serve and Enjoy: Ladle the hot soup into bowls and serve immediately. This slow cooker Pasta e Fagioli is perfect for a comforting family dinner or to warm up on a chilly evening. This step ensures the soup is served at its best, warm and full of flavor.

Serving and Storage Tips

Serve Hot: This soup is best enjoyed hot, straight from the slow cooker. Ladle it into bowls and serve immediately for a comforting meal.
Accompaniments: Pair the soup with crusty bread or a side salad for a complete meal. A sprinkle of freshly grated Parmesan cheese on top adds a delightful touch.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens too much.
Freezing: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

Customize the Vegetables: Feel free to add other vegetables like zucchini, spinach, or bell peppers to the soup for added nutrition and flavor.
Use Different Pasta: While ditalini pasta is traditional, you can use other small pasta shapes like macaroni or small shells.
Make it Vegetarian: To make this soup vegetarian, omit the ground beef and use vegetable broth instead of beef broth.

Tips from Well-Known Chefs

Chef Giada De Laurentiis recommends using high-quality canned tomatoes and broth for the best flavor.
Chef Lidia Bastianich suggests adding a parmesan rind to the soup while it cooks for an extra depth of flavor.
Chef Ina Garten advises letting the soup sit for a few hours or overnight after cooking, as it often tastes even better the next day.