As I sat down last Sunday, the rain tapping lightly against the window, I found myself dreaming of comfort food. That’s when it hit me—nothing screams comfort quite like a hearty bowl of Pasta e Fagioli soup. This Italian classic is a true crowd-pleaser and perfect for those chilly nights. Now, what pairs well with this dish?
Personally, I love serving it alongside a crunchy garlic bread or a fresh arugula salad. The contrast works wonders! Picture it now: a warm bowl of soup in hand, fresh bread slathered with butter, and a side of zesty greens. Heaven!
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What is Slow Cooker Pasta e Fagioli Soup?
Pasta e Fagioli, or “pasta and beans,” is a traditional Italian soup that combines pasta, beans, and a rich tomato broth. It’s not only delicious but also deeply satisfying. This slow cooker version gives you the chance to set it and forget it, making life much easier for busy home cooks like myself.
Over the years, I have come to appreciate how versatile it truly is. You can whip it up with practically any pasta and beans on hand. The result? A warm hug in a bowl.
The Ingredients
Before diving into the cooking process, let’s gather everything you’ll need. Here’s the lineup:
1 (15-ounce) can red kidney beans, drained & rinsed
1 tablespoon Italian herb blend
2 cloves garlic, minced (for added depth)
1 medium onion, diced
1 (28-ounce) can crushed tomatoes
1 tablespoon extra virgin olive oil
¼ teaspoon red pepper flakes (optional for that gentle kick)
2 dried bay leaves
2 medium carrots, finely diced
1 (15-ounce) can cannellini beans, drained & rinsed
1 pound ground lean beef
1 cup uncooked ditalini pasta
2 (14.5-ounce) cans beef stock
Salt and freshly ground black pepper, to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
4 celery ribs, chopped small
How to Make Slow Cooker Pasta e Fagioli Soup?
Let’s keep it simple. Making this soup is a breeze, thanks to the slow cooker. Just follow the step-by-step directions below, and you’ll have dinner sorted out in no time!
Step-by-Step Directions
Step 1: Prep the Vegetables
Start by chopping your vegetables. Dice the onion, carrots, and celery finely. This allows all the flavors to meld perfectly as they cook together. While you do this, toss on your favorite playlist or a podcast; it’s a great way to make prep feel like fun rather than a chore!
Step 2: Brown the Beef
In a skillet over medium heat, add the olive oil. Once hot, add the ground lean beef. Brown it until fully cooked, breaking it apart with a spatula. This step adds a lot of flavor. You can almost smell the savory aroma filling your kitchen. Once browned, drain excess fat if needed.
Step 3: Combine Ingredients in the Slow Cooker
Now, transfer the browned beef to the slow cooker. Toss in your diced veggies, the drained kidney and cannellini beans, crushed tomatoes, bay leaves, and Italian herbs. For a bit of spice, add the red pepper flakes if you’re feeling adventurous.
Step 4: Add the Stock
Pour in the beef stock and give everything a good stir. Season with salt and freshly ground black pepper to taste. This is where the magic begins—the ingredients start coming together to create robust flavors.
Step 5: Cook Low and Slow
Set your slow cooker to low and let it work its magic for 6-8 hours or on high for 3-4 hours. The longer it simmers, the better it gets. Your patience will reward you with a rich and hearty soup that fills the house with mouthwatering aromas.
Step 6: Cook the Pasta
About 30 minutes before serving, add the uncooked ditalini pasta directly into the slow cooker. Give it a gentle stir, and let it cook until tender. If you prefer your pasta a bit firmer, you can also cook it separately and add it at the end.
Step 7: Final Touches
Once the pasta is cooked, taste the soup. Adjust seasoning as needed. Feel free to remove the bay leaves before serving—they’ve done their job!
Notes
Use High-Quality Ingredients: Fresh vegetables and good stock elevate the dish.
Experiment with Beans: If you don’t have one type of bean, feel free to mix and match.
For Extra Flavor: Consider adding parmesan rind during cooking for a lovely depth of flavor.
Make it Meatless: Swap ground beef for mushrooms or more beans for a vegetarian version.
Spiciness Level: Adjust red pepper flakes to your personal heat preference.
Storage Tips
This soup stores really well. Keep it in an airtight container in the refrigerator. You can enjoy the flavors for up to 5 days! Freezing is also a great option. Just let it cool down completely before transferring it to freezer-safe bags. It keeps for up to three months. When ready to eat, defrost in the refrigerator overnight and reheat gently.
Nutrition Information
Each serving of this nutritious dish is packed with protein and fiber, making it a filling option. On average, a cup contains:
Calories: 320
Protein: 22g
Carbohydrates: 36g
Fat: 10g
Fiber: 10g
Estimate will vary based on specific ingredients used.
Serving Suggestions
Here are some delightful ways to enjoy your Pasta e Fagioli soup:
With Crusty Bread: Pair it with crusty garlic bread. There’s something about dipping that buttery goodness into warm soup that warms the soul.
Fresh Salad: Serve alongside a fresh arugula salad dressed in a lemon vinaigrette. The bright flavors contrast beautifully.
Grated Parmesan: Top with freshly grated parmesan cheese for a delicious finish. Cheese makes everything better.
Herb Garnish: Finish with fresh basil or parsley to elevate the presentation and flavor.
Add a Side of Cheese: Offer some provolone or mozzarella on the side. Who can resist a cheesy bite?
What Other Substitutes Can I Use in Slow Cooker Pasta e Fagioli Soup?
If you’re missing an ingredient or just want to switch things up, consider these substitutes:
Ground Turkey: Instead of beef, use ground turkey for a leaner option that doesn’t skimp on flavor.
Pasta Type: Trade ditalini for small shells or even gluten-free pasta to suit dietary needs without losing the heartiness of the dish.
Vegetable Stock: Swap beef stock for vegetable stock to keep it vegetarian while maintaining rich flavors.
Different Beans: Go with black beans or pinto beans instead of kidney beans for a unique twist, adjusting the flavor profile.
Tomato Sauce: Substitute crushed tomatoes with a jar of your favorite marinara sauce in a pinch for a different depth and taste.
Slow Cooker Pasta e Fagioli Soup
Equipment
- Slow Cooker
Ingredients
- 1 15-ounce can red kidney beans, drained & rinsed
- 1 tablespoon Italian herb blend
- 2 cloves garlic minced (for added depth)
- 1 medium onion diced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon red pepper flakes optional for that gentle kick
- 2 dried bay leaves
- 2 medium carrots finely diced
- 1 15-ounce can cannellini beans, drained & rinsed
- 1 pound ground lean beef
- 1 cup uncooked ditalini pasta
- 2 14.5-ounce cans beef stock
- Salt and freshly ground black pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
- 4 celery ribs chopped small
Instructions
Step 1: Prep the Vegetables
- Start by chopping your vegetables. Dice the onion, carrots, and celery finely. This allows all the flavors to meld perfectly as they cook together. While you do this, toss on your favorite playlist or a podcast; it’s a great way to make prep feel like fun rather than a chore!
Step 2: Brown the Beef
- In a skillet over medium heat, add the olive oil. Once hot, add the ground lean beef. Brown it until fully cooked, breaking it apart with a spatula. This step adds a lot of flavor. You can almost smell the savory aroma filling your kitchen. Once browned, drain excess fat if needed.
Step 3: Combine Ingredients in the Slow Cooker
- Now, transfer the browned beef to the slow cooker. Toss in your diced veggies, the drained kidney and cannellini beans, crushed tomatoes, bay leaves, and Italian herbs. For a bit of spice, add the red pepper flakes if you’re feeling adventurous.
Step 4: Add the Stock
- Pour in the beef stock and give everything a good stir. Season with salt and freshly ground black pepper to taste. This is where the magic begins—the ingredients start coming together to create robust flavors.
Step 5: Cook Low and Slow
- Set your slow cooker to low and let it work its magic for 6-8 hours or on high for 3-4 hours. The longer it simmers, the better it gets. Your patience will reward you with a rich and hearty soup that fills the house with mouthwatering aromas.
Step 6: Cook the Pasta
- About 30 minutes before serving, add the uncooked ditalini pasta directly into the slow cooker. Give it a gentle stir, and let it cook until tender. If you prefer your pasta a bit firmer, you can also cook it separately and add it at the end.
Step 7: Final Touches
- Once the pasta is cooked, taste the soup. Adjust seasoning as needed. Feel free to remove the bay leaves before serving—they’ve done their job!
Notes
Experiment with Beans: If you don’t have one type of bean, feel free to mix and match.
For Extra Flavor: Consider adding parmesan rind during cooking for a lovely depth of flavor.
Make it Meatless: Swap ground beef for mushrooms or more beans for a vegetarian version.
Spiciness Level: Adjust red pepper flakes to your personal heat preference.
Nutrition
Frequently Asked Questions
1. Can I make Pasta e Fagioli soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Just make sure to store the pasta separate until you’re ready to eat.
2. Can I add my favorite vegetables?
Of course! Feel free to toss in some zucchini, spinach, or bell peppers. Just chop them to a similar size as the carrots and celery for even cooking.
3. How do I reheat leftovers?
Reheat in a saucepan over medium heat, adding a splash of water or broth to loosen the soup. Stir occasionally until warmed through.
4. Can I use canned tomatoes instead of crushed?
Yes, you can use diced tomatoes, but crushed tomatoes provide a smoother texture. If you love some chunkiness, diced will work just fine.
5. Is this soup kid-friendly?
Definitely! My kids love its flavorful broth and soft pasta. You can adjust the seasoning to suit their palates.
Conclusion
In the ever-busy kitchen, having a go-to recipe like slow cooker Pasta e Fagioli soup is a lifesaver. It’s hearty, nutritious, and bursting with flavor. While it’s ideal for a chilly evening, it’s also great for meal prep. My favorite aspect?
You can make it your own, swapping ingredients based on preference or what you have on hand. Next time you’re pondering dinner, let this cozy soup be your answer. Enjoy the magic that unfolds as it simmers away while you attend to life—it’s food, but it’s also a hug in a bowl. Buon appetito!
