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Slow-Cooker Pasta e Fagioli

Course Crock Pot, Soup, Soup, Stew & Chili
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 8 people 2 1/2 quarts

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

Slow-Cooker Pasta e FagioliThis 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