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SLOW COOKER PASTA E FAGIOLI SOUP


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This is Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!


Pasta e Fagioli is comfort food at it’s best.  Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans. Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor. This soup simmers low and slow for 8 hours!

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 ditalini pasta, uncooked

Instructions

  1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
  2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
  3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  4. Season with salt and pepper to taste. Discard bay leaves before serving.
  5. Serve immediately while hot.

Recipe Adapted : SLOW COOKER PASTA E FAGIOLI SOUP @ therecipecritic

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