Slow Cooker Pasta e Fagioli soup

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Pasta e Fagioli is one of my favorite soups! It’s on heavy rotation at my house (especially during those colder months) because we all love it so much! It has incredible flavor and it’s jam packed with goodness making it a soup that’s fit to be the main dish.

INGREDIENTS

1 tablespoon extra virgin olive oil
1 pound lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
28 ounce can crushed tomatoes
2 cans (14.5 ounces each) beef broth
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked

Ingredients

2 tablespoons olive oil (avocado or grapeseed oil work as well)

1 large onion, chopped

3/4 pound extra-lean ground turkey

2 garlic cloves, minced

1/2 teaspoon dried red pepper chili flakes (optional)

2 celery ribs, chopped

2 large carrots, chopped

3 cups homemade tomato sauce or 1 (28 ounce) can no-salt organic crushed tomatoes or tomato sauce

1 can (28 ounce) diced tomatoes, undrained (preferably fire roasted or Italian style)

1/2 cup homemade beef stock or good quality no-salt beef broth

1 tablespoon dried Italian seasoning

1 bay leaf

¼ teaspoon fennel seeds

1 cup cooked kidney beans or 1 can (15 ounces) kidney beans, drained and rinsed

1 cup cooked Great Northern beans or 1 can (15 ounce can) Great Northern beans, drained and rinsed

2 medium zucchinis, chopped

3/4 cup dry Ditali pasta or other small pasta (use gluten-free pasta if necessary or leave out entirely if desired)

sea salt and freshly cracked black pepper to taste

2 teaspoons balsamic vinegar (to taste)

water, as needed to thin out soup to desired consistency

2 tablespoons fresh parsley, chopped

Instructions

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes until fragrant, add the turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and transfer contents to a large 6 quart slow cooker.
Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds and bay leaf. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Remove cover and stir in beans, zucchini and pasta and cook on HIGH for an additional 30 minutes or until pasta is tender. Season with salt and black pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired. If soup is too thick for your liking, add more water as needed
Ladle hot soup into bowls and garnish with fresh chopped parsley.

Full Recipe : https://therecipecritic.com

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