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Slow Cooker Pasta e Fagioli Soup

Hearty Slow Cooker Pasta e Fagioli Soup Recipe finished dish
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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

Scale
  • 1 pound lean ground beef
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (14.5 ounce) cans beef broth
  • 2 whole bay leaves
  • 1 tablespoon extra virgin olive oil
  • 2 whole carrots, diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon 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)

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
  2. Transfer the cooked beef to the slow cooker. Add the diced celery, onion, and carrots. Pour in the crushed tomatoes and beef broth. Add the Italian seasoning, bay leaves, salt, and pepper. Stir to combine.
  3. Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, stir in the cannellini beans, kidney beans, and ditalini pasta. Continue cooking until the pasta is tender.
  5. Before serving, remove and discard the bay leaves. Ladle the soup into bowls and serve hot.

Nutrition

Find it online: https://munchtwist.com/hearty-slow-cooker-pasta-e-fagioli-soup-recipe/