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Slow Cooker Pasta E Fagioli Soup

Hearty Slow Cooker Pasta E Fagioli Soup Your Family Will Love

This Slow Cooker Pasta E Fagioli Soup is a hearty, Italian-inspired dish packed with rich flavors and wholesome ingredients.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil Use this to sauté the meat for added flavor and richness.
  • 1 pound Lean ground beef or ground Italian sausage, can substitute with ground turkey.
  • 1 medium Onion Adds sweetness and depth; always dice finely for even cooking.
  • 2 medium Carrots They bring natural sweetness and vibrant color to the soup.
  • 2 stalks Celery Contributes a fresh crunch and aromatic flavor.
Liquid
  • 28 ounces Crushed tomatoes or a mix of tomato sauce and diced tomatoes; choose organic for a robust taste.
  • 4 cups Beef broth or broth of choice, use homemade or low-sodium for better salt control.
  • 1 tablespoon Italian seasoning Imparts authentic Italian flavors; consider using fresh herbs.
  • 2 leaves Bay leaves Add before cooking and remove before serving.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Beans and Pasta
  • 1 can Cannellini beans These creamy beans add protein and texture.
  • 1 can Red kidney beans Ensure to rinse them for a fresher taste.
  • 1 cup Ditalini pasta uncooked, perfect for a filling soup.
Garnishing
  • to taste Fresh parsley A sprinkle adds a pop of color and freshness.
  • to taste Grated Parmesan Rich and cheesy, enhances the soup's flavor.

Equipment

  • Slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the lean ground beef or sausage and cook until browned, about 5-7 minutes.
  2. Transfer the cooked meat to the slow cooker. Add diced onion, diced carrots, and diced celery. Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning and add bay leaves.
  3. Season with salt and pepper to taste. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, stir in uncooked ditalini pasta. Continue to cook until pasta is tender.
  5. Remove bay leaves before serving. Garnish with parsley and grated Parmesan if desired.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

This soup is freezer-friendly; store in airtight containers without pasta for longer storage.

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