Slow Cooker Pasta e Fagioli Soup
This Slow Cooker Pasta e Fagioli Soup is a comforting, hearty dish perfect for any time of the year. Packed with lean ground beef, fresh vegetables, beans, and pasta, it’s a satisfying meal that requires minimal effort thanks to the slow cooker.
Ingredients
1 tablespoon extra virgin olive oil
1 pound lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
2 (14.5 ounce) cans beef broth
1 tablespoon Italian seasoning
2 whole bay leaves
Salt and pepper to taste (I added 1 tsp salt and 1/4 tsp pepper)
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup ditalini pasta (uncooked)
Directions
Add olive oil to a large skillet and cook the ground beef until browned and no longer pink.
Transfer the beef to a slow cooker. Add the carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper.
Cook on low for 7-8 hours or on high for 3-4 hours. 30 minutes before serving, stir in the cannellini beans, kidney beans, and ditalini pasta.
Season with additional salt and pepper to taste. Discard the bay leaves before serving.
Serve immediately while hot.
Prep Time: 10 minutes | Cooking Time: 7 hours | Total Time: 7 hours 10 minutes | Kcal: Approximately 250 per serving | Servings: 10