Description of this recipe
This isn’t just soup; it’s a warm, comforting hug in a bowl! Our Slow Cooker Pasta e Fagioli recipe delivers a robust and flavorful take on the classic Italian comfort food. Imagine tender ground beef, a medley of aromatic vegetables, hearty beans, and perfectly cooked pasta all simmered in a rich tomato-based broth, infused with fragrant herbs. The slow cooker does all the work, creating a depth of flavor that’s simply unmatched. It’s the perfect meal for a chilly evening, a busy weeknight, or anytime you crave a satisfying and soul-soothing dish.
Why you will love this recipe
You’ll fall in love with this Pasta e Fagioli for several reasons. First, it’s incredibly easy to prepare. Just brown the beef, toss everything into your slow cooker, and let it work its magic! Second, the flavor is amazing. The slow cooking process allows all the ingredients to meld together beautifully, creating a complex and satisfying taste. Third, it’s a complete meal in one pot – protein, vegetables, and carbohydrates all in one delicious bowl. Finally, it’s economical and makes a large batch, perfect for feeding a crowd or enjoying leftovers throughout the week. Plus, it freezes wonderfully, making it a fantastic make-ahead option!
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 2 (28 ounce) cans of diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounce) can white kidney beans (cannellini beans), drained and rinsed
- 3 (10 ounce) cans of beef broth (or 30 ounces of homemade beef stock)
- 3 teaspoons dried oregano
- 2 teaspoons ground black pepper
- 5 teaspoons dried parsley
- 1 teaspoon tabasco sauce (optional, for a touch of heat)
- 1 (20 ounce) jar of your favorite spaghetti sauce
- 8 ounces dried small pasta shapes (ditalini, elbow macaroni, or small shells work well)
Preparation:
Step 1: Brown the ground beef in a large skillet over medium-high heat. Break it apart with a spoon as it cooks. Drain off any excess fat.
Step 2: Transfer the browned ground beef to a large slow cooker (at least 6-quart capacity).
Step 3: Add the chopped onion, carrots, and celery to the slow cooker.
Step 4: Pour in the diced tomatoes (undrained), red kidney beans, white kidney beans, beef broth, oregano, pepper, parsley, and tabasco sauce (if using). Add the jar of spaghetti sauce.
Step 5: Stir everything together well to combine all the ingredients.
Step 6: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-5 hours.
Step 7: About 30 minutes before you plan to serve the Pasta e Fagioli, stir in the dried pasta. Make sure the pasta is submerged in the liquid.
Step 8: Cover the slow cooker and continue cooking until the pasta is tender, about 25-30 minutes, stirring occasionally to prevent sticking.
Step 9: Taste and adjust seasoning as needed. You may want to add a pinch of salt or more pepper, depending on your preference.
Serving Suggestions:
- Serve hot, ladling the Pasta e Fagioli into bowls.
- Garnish with a sprinkle of grated Parmesan cheese or a dollop of ricotta cheese.
- Serve with a side of crusty bread or garlic bread for dipping into the flavorful broth.
- A simple side salad complements the richness of the soup.
Tips:
- Lean Ground Beef: Using lean ground beef will reduce the amount of fat in the final dish.
- Customize the Vegetables: Feel free to add other vegetables you enjoy, such as zucchini, bell peppers, or spinach. Add heartier vegetables like zucchini and bell peppers with the other ingredients. Spinach should be added with the pasta to prevent it from becoming overly mushy.
- Spice It Up: If you like a spicier soup, add a pinch of red pepper flakes along with the tabasco sauce.
- Beef Broth Variation: For a richer flavor, use homemade beef stock instead of canned beef broth.
- Pasta Cooking Time: Keep an eye on the pasta as it cooks in the slow cooker. The cooking time may vary depending on the type of pasta you use. Be careful not to overcook the pasta, as it can become mushy.
- Freezing Instructions: Allow the Pasta e Fagioli to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 20 minutes
Cook Time: 7-8 hours on low, or 4-5 hours on high
Total Time: 7 hours 20 minutes – 8 hours 20 minutes on low, or 4 hours 20 minutes – 5 hours 20 minutes on high
Nutritional Information (Approximate, per serving):
Note: Nutritional information can vary based on specific ingredients and portion sizes.
Calories: 450-550
Protein: 30-40 grams
Sodium: 800-1000 mg
Conclusion:
This Slow Cooker Pasta e Fagioli is a guaranteed crowd-pleaser! It’s hearty, flavorful, and incredibly easy to make. The slow cooking process transforms simple ingredients into a deeply satisfying and comforting meal. Whether you’re feeding your family on a busy weeknight or hosting a casual gathering, this recipe is sure to be a hit. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a delicious taste of Italy! Buon appetito!
Questions and Answers:
Q1: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the ground beef. You can add a can of drained and rinsed lentils or chickpeas for added protein and texture. You could also use a vegetable broth instead of beef broth to keep it completely vegetarian.
Q2: Can I use a different type of bean?
A: Yes, you can definitely experiment with different types of beans. Great Northern beans, borlotti beans, or even pinto beans would all work well in this recipe. Just be sure to drain and rinse them before adding them to the slow cooker.
Q3: Can I cook this on the stovetop if I don’t have a slow cooker?
A: Yes, you can. Brown the ground beef in a large pot or Dutch oven. Add the remaining ingredients (except the pasta) and bring to a simmer. Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. Add the pasta during the last 20 minutes of cooking, until it is tender.
Q4: My soup is too thick/thin. How can I adjust the consistency?
A: If your soup is too thick, simply add a little more beef broth until you reach your desired consistency. If it’s too thin, you can either remove the lid from the slow cooker during the last hour of cooking to allow some of the liquid to evaporate, or you can mash some of the beans with a fork and stir them back into the soup to thicken it up.
Q5: Can I add fresh herbs instead of dried?
A: Definitely! Fresh herbs will add even more flavor to your Pasta e Fagioli. If using fresh oregano and parsley, use about 1 tablespoon of each, chopped. Add the fresh herbs during the last 30 minutes of cooking to preserve their flavor.
