Description
Indulge in a warm and comforting bowl of Slow Cooker Pasta E Fagioli, where tender pasta meets savory beans and rich tomato broth. This dish is perfect for busy weeknights or cozy gatherings, providing satisfaction with minimal effort. Simply toss your ingredients into the slow cooker and let it work its magic. With a balance of hearty flavors and nutritious ingredients, this recipe is an excellent choice for family dinners or potlucks. Plus, itβs easy to customize to fit your taste!
Ingredients
Scale
- 1 pound lean ground beef
- 2 carrots, diced
- 3 celery stalks, sliced
- 1 onion, diced
- 28 ounces crushed tomatoes
- 2 cans beef broth (14.5 ounces each)
- 1 tablespoon Italian seasoning
- 15 ounces cannellini beans
- 15 ounces dark red kidney beans
- 1 cup uncooked ditalini pasta
Instructions
- Brown the ground beef in a skillet over medium heat, then drain excess fat.
- In the slow cooker, combine the cooked beef with carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans.
- Set the slow cooker to low for 6 hours or high for 4 hours.
- About 30 minutes before serving, stir in uncooked ditalini pasta.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For a vegetarian version, replace ground beef with mushrooms or plant-based meat alternatives and use vegetable broth. Add chopped spinach or kale for extra greens. Adjust seasoning to taste for a bolder flavor.