Hearty Slow Cooker Pasta e Fagioli Soup (Print version)
A thick and hearty slow cooker pasta e fagioli with browned beef, beans, vegetables, and ditalini pasta. Set it in the morning and dinner is ready.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
2 carrots, peeled and diced
06 -
2 celery stalks, diced
For the slow cooker
07 -
3 cups (720 ml) beef broth
08 -
28 oz (800 g) can crushed tomatoes
09 -
15 oz (425 g) can cannellini beans, drained and rinsed
10 -
15 oz (425 g) can red kidney beans, drained and rinsed
11 -
2 bay leaves
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried oregano
14 -
1/2 teaspoon granulated sugar
15 -
Salt and black pepper
To finish
16 -
8 oz (225 g) ditalini pasta
17 -
1/4 cup (25 g) grated parmesan cheese
18 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat as it cooks. Let it sit undisturbed for a minute so it browns, then stir until no pink remains, about 6 to 8 minutes.
02 -
Transfer the beef and onions to a 6-quart slow cooker. Add the carrots, celery, garlic, crushed tomatoes, broth, both beans, bay leaves, basil, oregano, sugar, and a pinch of salt and pepper. Stir well to combine.
03 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the flavors have melded.
04 -
About 30 minutes before serving, stir in the ditalini. Re-cover and cook until the pasta is just tender but still has a little bite.
05 -
Remove the bay leaves. Taste and adjust salt and pepper. Ladle into bowls and top with grated parmesan and chopped parsley if desired.
# Good to know:
01 -
Best served immediately after adding pasta.
02 -
Remove from heat promptly to prevent pasta from getting mushy.