Description
Slow Cooker Pasta e Fagioli Soup is a delightful Italian classic that brings warmth and comfort to your table. This hearty soup features tender pasta, creamy cannellini beans, and vibrant vegetables simmered in a rich tomato broth. Perfect for chilly evenings, it requires minimal prep work, allowing you to sit back and enjoy the enticing aromas as it cooks. Each bowl is a nourishing hug, making it an ideal choice for family gatherings or cozy nights in.
Ingredients
Scale
- 1 (15 oz) can Cannellini Beans, drained and rinsed
- 1 (14 oz) can Diced Tomatoes
- 1 cup Carrots, diced
- 1 cup Celery, chopped
- 2 tsp Italian Seasoning
- 1 cup Small Pasta (like ditalini)
- 4 cups Low-Sodium Vegetable Broth
- 2 tbsp Olive Oil
Instructions
- Dice the carrots and chop the celery. Add them to the slow cooker.
- Add the drained cannellini beans and diced tomatoes.
- Pour in the vegetable broth and sprinkle with Italian seasoning.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, cook the pasta separately according to package instructions.
- Stir the cooked pasta into the soup just before serving. Top with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 4g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Feel free to customize by adding spinach or other beans based on what you have on hand. - For enhanced flavor, sauté vegetables before adding them to the slow cooker.