PASTA FAGIOLI SLOW COOKER RECIPES

SLOW COOKER PASTA FAGIOLI SOUP | ALLRECIPES

Slow Cooker Pasta Fagioli Soup | Allrecipes image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 4 hours 25 minutes

Prep Time 20 minutes

Cook Time 4 hours 5 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, CarbohydrateContent 32.5 g, CholesterolContent 47.7 mg, FatContent 14.6 g, FiberContent 7.8 g, ProteinContent 21.8 g, SaturatedFatContent 5.3 g, SodiumContent 1072 mg, SugarContent 9.6 g

SLOW-COOKER PASTA E FAGIOLI RECIPE: HOW TO MAKE IT

Slow-Cooker Pasta e Fagioli Recipe: How to Make It image

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Total Time 08 hours 00 minutes

Prep Time 30 minutes

Cook Time 07 hours 30 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts : Calories 258 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 885mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 17g protein.

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