Description
Rich and hearty pasta e fagioli soup simmers with Italian comfort in a slow cooker. Savory beans, tender pasta, and robust herbs create a soul-warming meal you’ll crave on chilly nights.
Ingredients
Scale
Meat:
- 1 pound lean ground beef
Vegetables:
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 1 (28 ounce / 794 grams) can crushed tomatoes
Pantry Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 (14.5 ounce / 411 grams) cans beef broth
- 1 tablespoon Italian seasoning
- 2 whole bay leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce / 425 grams) can cannellini beans, drained and rinsed
- 1 (15 ounce / 425 grams) can red kidney beans, drained and rinsed
- 1 cup ditalini pasta (uncooked)
Instructions
- Sear the ground beef in a skillet over medium-high heat until deeply browned and completely cooked through, ensuring no pink remains. Transfer the caramelized meat to the slow cooker.
- Add chopped carrots, celery, and onion to the slow cooker alongside the beef. Pour in crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper. Thoroughly mix all ingredients to distribute flavors evenly.
- Secure the slow cooker lid and simmer on low temperature for 6-7 hours or on high for 3-4 hours, allowing ingredients to tenderize and develop rich, complex flavors.
- Approximately 30 minutes before serving, incorporate drained cannellini and red kidney beans into the soup. Add uncooked ditalini pasta and continue cooking until pasta reaches al dente texture and beans are warmed completely.
- Carefully taste the soup and fine-tune seasoning with additional salt and pepper as desired. Remove bay leaves to prevent any potential bitter undertones.
- Dish the steaming soup into individual serving bowls, ensuring each portion contains a balanced mix of meat, vegetables, beans, and pasta. Serve immediately for optimal warmth and flavor.
Notes
- Meat Selection Choose lean ground beef for a healthier version, or swap with ground turkey for a lighter alternative that keeps the soup’s rich flavor profile.
- Bean Preparation Rinse canned beans thoroughly to reduce sodium content and prevent any metallic taste from affecting the soup’s overall deliciousness.
- Pasta Texture Add pasta in the last 30 minutes to prevent overcooking and maintain that perfect al dente consistency that makes this soup so satisfying.
- Dietary Adaptations Make this soup gluten-free by using gluten-free pasta and checking that your broth is certified gluten-free for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 50 mg