Slow Cooker Pasta E Fagioli Soup Recipe
Enjoy this hearty Slow Cooker Pasta E Fagioli Soup Recipe packed with beans and veggies! Perfect for cozy nights—try it tonight!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 cups vegetable broth
- 1 can kidney beans (15 ounces), drained and rinsed
- 1 can cannellini beans (15 ounces), drained and rinsed
- 1 can diced tomatoes (14.5 ounces), 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
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a slow cooker, combine olive oil with the onion, garlic, carrot, and celery. Sauté until vegetables are tender.
- Add kidney beans, cannellini beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- In the last hour of cooking, stir in the pasta; add more broth if necessary. Cook until pasta is al dente.
- Serve hot garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg