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Slow Cooker Pasta e Fagioli Soup

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Lina Murphy

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Slow Cooker Pasta e Fagioli Soup is a hearty and comforting dish that combines tender beans, fresh vegetables, and pasta in a savory broth. Ideal for busy days, this slow-cooked soup is rich in flavor and perfect for warming up on a chilly evening.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini or macaroni)
  • Fresh parsley, chopped for garnish

Directions

  1. In your slow cooker, add the olive oil, onion, garlic, carrot, and celery. Sauté the veggies until they start to soften, about 5 minutes.
  2. Stir in the kidney beans, cannellini beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Mix well!
  3. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  4. One hour before serving, stir in the pasta and add more broth if needed. Cook until the pasta is tender.
  5. Serve hot, garnished with fresh parsley. Enjoy your delicious bowl of comfort!

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 6-8 hours
  • Total Time: 6-8 hours 15 minutes
  • Servings: 6 servings

Variations

  • Meat Option: Add cooked, crumbled Italian sausage or ground beef for extra protein.
  • Vegetable Variations: Substitute or add other vegetables like zucchini or spinach.
  • Gluten-Free: Use gluten-free pasta and ensure all other ingredients are gluten-free.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat on the stove over medium heat, adding a splash of broth if the soup is too thick.

10 FAQs

  1. Can I use canned beans without rinsing?
    It’s best to rinse canned beans to reduce sodium and remove any excess starch.
  2. Can I freeze this soup?
    Yes, it freezes well for up to 3 months. Thaw in the refrigerator before reheating.
  3. Can I cook this on the stovetop?
    Yes, cook in a large pot over medium heat for about 1-1.5 hours, adding pasta during the last 15 minutes.
  4. What if I don’t have a slow cooker?
    You can use a Dutch oven or large pot with a lid, cooking on low heat for the same amount of time.
  5. Can I add more pasta?
    Adjust the amount of pasta based on your preference, but be aware that it will absorb more broth.
  6. How do I make this soup spicier?
    Add red pepper flakes or a dash of hot sauce to taste.
  7. What type of pasta works best?
    Small pasta shapes like ditalini, macaroni, or orzo work best.
  8. Can I use homemade vegetable broth?
    Absolutely! Homemade broth adds extra flavor.
  9. Can I add cheese to the soup?
    Yes, a sprinkle of grated Parmesan cheese on top adds a nice touch.
  10. How can I make this soup vegetarian?
    Ensure the broth is vegetable-based and check that all beans and other ingredients are vegetarian.

Conclusion

Slow Cooker Pasta e Fagioli Soup is a comforting, flavorful meal that’s perfect for busy days. With its blend of tender beans, fresh vegetables, and pasta, it’s a wholesome option for feeding a crowd or enjoying leftovers throughout the week. Easy to prepare and even easier to enjoy, this soup is a true crowd-pleaser.

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