The Ultimate Slow Cooker Pasta e Fagioli
This recipe delivers a restaurant-quality soup with minimal effort. By using a slow cooker, the flavors of the tomatoes, herbs, and vegetables have hours to meld together, resulting in a deep, savory broth that tastes like it’s been simmering on a stove in Tuscany.
Ingredients You’ll Need
The Base:
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1 lb Lean Ground Beef or Italian Sausage: For that classic savory depth.
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1 Yellow Onion: Finely diced.
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2 Large Carrots: Peeled and sliced into rounds.
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2 Stalks Celery: Chopped.
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3 Cloves Garlic: Minced.
The Pantry Staples:
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2 cans (15 oz each) Diced Tomatoes: Do not drain.
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1 can (15 oz) Tomato Sauce.
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1 can (15 oz) Dark Red Kidney Beans: Drained and rinsed.
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1 can (15 oz) Cannellini Beans: Drained and rinsed.
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4 cups Low-Sodium Chicken or Beef Broth.
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2 tsp Italian Seasoning.
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1 tsp Salt & ½ tsp Black Pepper.
The Finishing Touches:
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1 ½ cups Ditalini Pasta: Uncooked.
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Fresh Parsley: Chopped, for garnish.
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Grated Parmesan Cheese: For serving.
