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Crockpot Pasta e Fagioli

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A hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef.

Ingredients

Scale
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup small pasta shapes (e.g., elbow macaroni or ditalini)
  • 6 cups beef broth

Instructions

  1. Brown the ground beef in a skillet with some olive oil until no longer pink.
  2. Transfer the beef to a crockpot and add the chopped onion, garlic, carrots, celery, crushed tomatoes, diced tomatoes, basil, oregano, bay leaf, salt, and pepper.
  3. Cook on low for 7-8 hours or high for 3-4 hours.
  4. 30 minutes before serving, stir in the red kidney beans, cannellini beans, and pasta.
  5. Continue cooking until the pasta is al dente.
  6. Discard the bay leaf and serve hot.

Notes

This recipe is versatile and can be served as a main dish or an appetizer. Adding a Caprese salad and breadsticks can enhance the meal.

Nutrition

Find it online: https://www.rapidrecipes.blog/crockpot-pasta-fagioli/