Slow-Cooker Pasta e Fagioli
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 1 (32 oz) carton chicken broth
- 2 (14 1/2 oz each) cans diced tomatoes undrained
- 1 (15 oz) can cannellini beans rinsed and drained
- 2 medium carrots chopped
- 1 1/2 cups cabbage finely chopped
- 1 rib celery chopped
- 2 tbs basil minced fresh or 2 tsp dried basil
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup ditalini or other small pasta
- parmesan cheese grated, optional
Instructions
- 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.
Notes
Slow-Cooker Pasta e Fagioli
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 Tried this recipe?Let us know how it was!