Slow Cooker Pasta e Fagioli Soup
Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
Servings: 10 people
Equipment
- Crock-Pot
- Cuisinart Stainless Steel Chopper
- Instant Pot
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 can) beef broth
- 1 Tablespoon Italian seasoning
- 2 whole bay leaves
- salt and pepper to taste I added 1 tsp salt and 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
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Video
Notes
Updated on January 27, 2022
Original Post on October 23, 2015
Original Post on October 23, 2015
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 21g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 146mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2216IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg
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