Description
Indulge in the comforting flavors of Slow Cooker Pasta e Fagioli, a delightful dish that combines ground beef, pasta, and beans simmered in a rich broth. Perfect for family dinners or cozy nights in, this hearty soup is easy to prepare and packed with nutrients. With minimal prep time, you can set it and forget it while it cooks to perfection. Enjoy the savory blend of ingredients that will warm you up and keep everyone satisfied!
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium carrots (peeled and diced)
- 3 medium celery stalks (diced)
- 1 medium onion (diced)
- 28 ounces crushed tomatoes
- 32 ounces beef broth
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 15 ounces white cannellini beans (drained and rinsed)
- 15 ounces dark red kidney beans (drained and rinsed)
- 1 cup ditalini pasta
Instructions
- In a large skillet over medium-high heat, brown the ground beef until cooked through.
- In a slow cooker, combine the cooked beef with carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans.
- Cook on LOW for 6 hours or HIGH for 4 hours.
- Stir in uncooked ditalini pasta during the last 30 minutes of cooking until tender.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW (4 hours on HIGH)
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg