pasta fagioli crockpot
This hearty Pasta Fagioli is a comforting Italian soup that combines pasta and beans in a flavorful broth, made effortlessly in a crockpot. Perfect for a cozy dinner, it's packed with nutrients and delivers rich flavors with minimal effort.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can canned diced tomatoes (14.5 ounces)
- 2 cans canned white beans (such as cannellini or great northern; drained and rinsed, each 15 ounces)
- 1 tablespoon dried Italian herbs
- 1 leaf bay leaf
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 cup small pasta (like ditalini or elbow)
- optional fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes or until the vegetables soften. Add minced garlic and cook for an additional 1 minute.
- Transfer the sautéed vegetables to the crockpot.
- Add broth, diced tomatoes, white beans, Italian herbs, bay leaf, salt, and black pepper to the crockpot. Stir well to combine.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the pasta. If cooking on low, switch to high heat; for high cooking, keep the setting the same. Allow the pasta to cook until tender.
- Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
This dish freezes well; just cook the pasta separately if planning to freeze, as pasta can become mushy when reheated.
Feel free to add other vegetables such as zucchini or spinach for extra nutrition.
For a vegetarian version, ensure to use vegetable broth.