Description
Hearty and satisfying, this Slow Cooker Pasta E Fagioli Soup Recipe brings the warm essence of Italian cuisine straight to your table. Ideal for cozy family dinners or meal prep, this soup features a delightful combination of nutritious beans, tender pasta, and savory vegetables. The slow cooker does all the work, allowing flavors to meld beautifully while you focus on your day. With its comforting warmth and vibrant flavors, this dish is a wholesome choice that promises to nourish both body and soul. Enjoy it fresh or as leftovers—the taste only gets better!
Ingredients
Scale
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a slow cooker, combine olive oil with onion, garlic, carrot, and celery. Cook for about 5 minutes until vegetables are tender.
- Add kidney beans, cannellini beans, diced tomatoes (with juice), vegetable broth, 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. If needed, add more broth for desired consistency.
- Serve hot in bowls garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg