Pasta e Fagioli Soup (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil.
02 -
1 pound lean ground beef.
03 -
2 whole carrots, diced.
04 -
4 celery stalks, diced.
05 -
1 medium onion, diced.
06 -
1 (28 ounce) can crushed tomatoes.
07 -
2 (14.5 ounce) cans beef broth.
08 -
1 tablespoon Italian seasoning.
09 -
2 whole bay leaves.
10 -
Salt and pepper to taste (I added 1 tsp salt and 1/4 tsp pepper).
11 -
1 (15 ounce) can cannellini beans, drained and rinsed.
12 -
1 (15 ounce) can red kidney beans, drained and rinsed.
13 -
1 cup ditalini pasta (uncooked).
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
# Notes:
01 -
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.