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Slow Cooker Pasta Fagioli Soup
Enjoy this pasta fagoli, which is a classic Italian soup made with short pasta, beans, tomatoes, and vegetables.
Prep Time
20
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
20
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Calories:
377
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
1
lb.
ground beef
1
white onion
diced
3
carrots
diced
15
oz.
can kidney beans
drained and rinsed
15
oz.
can cannellini beans
drained and rinsed
½
tsp.
garlic powder
1 ½
tsp.
salt
1
tsp.
oregano
1/4
tsp.
black pepper
28
oz.
crushed tomatoes
32
oz.
chicken broth
1 ½
cups
dried ditalini pasta (WAIT TO ADD)
(cooked on the stovetop according to package directions)
Serving suggestions
shredded parmesan cheese
French bread or rolls
US Customary
-
Metric
Instructions
In a skillet on the stove top brown the ground beef and onion together. Drain off fat if necessary and add the meat and onions to the slow cooker.
Add the carrots, beans, and seasonings.
Pour over the crushed tomatoes and chicken broth. Stir.
Cook on HIGH for 4 hours or low for 8 hours.
When the cooking time is done, cook the pasta according to the package directions to al dente. Drain and add the pasta to the soup.
Serve and enjoy! We like this soup best with parmesan cheese and bread.
Notes
Nutritional values do not include parmesan cheese or bread.
Vegetable broth can be use if you want a vegetarian soup.
Add any remaining soup to an airtight container and keep in the fridge for up to 4 days. Reheat the soup over medium heat until warmed throughout.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
55
g
|
Protein:
26
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
39
mg
|
Sodium:
796
mg
|
Potassium:
877
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
4042
IU
|
Vitamin C:
12
mg
|
Calcium:
114
mg
|
Iron:
6
mg