Description
Hearty pasta e fagioli soup simmers with Italian comfort, blending rich beans and tender pasta in a soul-warming broth. Packed with savory vegetables and herbs, this classic dish invites you to savor a taste of rustic Italian countryside cooking.
Ingredients
Scale
Main Ingredients:
- 4 cups vegetable broth
- 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed
- 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
- 1 cup small pasta (like ditalini or macaroni)
Vegetables and Aromatics:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
Herbs and Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Combine olive oil with diced onion, minced garlic, chopped carrot, and sliced celery in the slow cooker, allowing vegetables to become translucent and tender for approximately 5 minutes.
- Incorporate kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper into the slow cooker, ensuring thorough mixing of all ingredients.
- Secure the slow cooker lid and simmer on low temperature for 6-8 hours or on high temperature for 3-4 hours, allowing flavors to meld and develop richly.
- During the final hour of cooking, gently introduce pasta into the soup, supplementing with additional broth if the liquid seems reduced, and continue cooking until pasta reaches an al dente consistency.
- Transfer the steaming soup into serving bowls, decorating each portion with freshly chopped parsley for a vibrant, aromatic finishing touch, and serve immediately for maximum flavor and warmth.
Notes
- Customize veggie selection by swapping carrots or celery with seasonal vegetables like zucchini or bell peppers for variety.
- Boost protein content by adding cooked ground turkey or Italian sausage for meat lovers without disrupting the soup’s texture.
- Make it gluten-free by using alternative pasta like chickpea or rice pasta that holds shape well during slow cooking.
- Enhance flavor depth by topping with grated Parmesan cheese or a drizzle of high-quality extra virgin olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg