Description
Experience the comforting taste of Slow Cooker Pasta e Fagioli, a beloved Italian-inspired dish that’s both hearty and satisfying. This easy-to-make recipe combines lean ground beef, kidney beans, and ditalini pasta simmered in a rich tomato broth, creating a delightful meal that’s perfect for family gatherings or cozy evenings at home. The slow cooker does all the work for you—just set it and let the flavors meld together while you go about your day. Serve this delicious soup alongside crusty bread for a complete dining experience that everyone will love.
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 1 medium onion, diced
- 28 ounces crushed tomatoes
- 32 ounces beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces white cannellini beans, drained and rinsed
- 15 ounces dark red kidney beans, drained and rinsed
- 1 cup ditalini pasta
Instructions
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat.
- Transfer the cooked beef to a slow cooker and add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans. Stir well to combine.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- About 30 minutes before serving, stir in uncooked ditalini pasta and cover until tender.
- Taste and adjust seasoning if necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW (4 hours on HIGH)
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 7g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg