Description
Indulge in the heartwarming flavors of the Slow Cooker Pasta E Fagioli Soup Recipe, a delightful dish that embodies the essence of Italian comfort food. This wholesome soup combines rich beans, tender pasta, and vibrant vegetables, creating a satisfying meal perfect for family gatherings, cozy nights, or meal prepping for busy weeks. With effortless preparation in your slow cooker, you can set it and forget it while the delicious aromas fill your home. Packed with healthy ingredients, this recipe is not only nourishing but also freezer-friendly, making it an excellent choice for quick meals later on.
Ingredients
Scale
- 4 cups vegetable broth
- 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed
- 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In your slow cooker, combine olive oil with chopped onion, minced garlic, diced carrot, and celery. Cook until vegetables are tender (about 5 minutes).
- Add kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- During the last hour of cooking, add pasta to the soup; adjust broth as needed and cook until al dente.
- Serve hot in bowls garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg