Description
Warm and comforting, this Slow Cooker Pasta E Fagioli Soup Recipe brings the essence of Italian cuisine right to your kitchen. Packed with nutritious beans, tender pasta, and an array of savory vegetables, this hearty soup is perfect for family dinners or meal prepping. The slow cooking process melds the flavors beautifully, creating a deliciously satisfying dish that warms both body and soul. Customize it with your favorite veggies or pasta shapes for a personal touch. Enjoy a bowl today for a cozy meal that feels like home.
Ingredients
Scale
- 4 cups vegetable broth
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can cannellini beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz), undrained
- 1 cup small pasta (like ditalini or macaroni)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- Dried basil, oregano, salt, and pepper to taste
Instructions
- In the slow cooker, combine olive oil, onion, garlic, carrot, and celery. Sauté until vegetables are tender.
- Add kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- In the last hour of cooking, add the pasta and additional broth if needed. Cook until pasta is al dente.
- Serve hot and garnish each bowl with freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg