0 from 6 votes
Slow Cooker Pasta E Fagioli Recipe
Tender pasta, creamy beans, and savory beef simmer in a rich tomato broth for a delicious and hearty meal.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 6
Calories: 451 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound lean ground beef browned
- 2 carrots peeled and diced
- 3 celery stalks sliced
- 1 onion diced
- 28 ounces crushed tomatoes
- 2 cans beef broth 14.5-ounce each
- 1 tablespoon Italian seasoning
- 15 ounces white cannellini beans drained
- 15 ounces dark red kidney beans drained
- 1 cup uncooked ditalini pasta
Instructions
- Brown the ground beef and drain off the fat.
- Add the cooked ground beef, carrots, celery, onion, tomatoes, beef broth, seasoning, cannellini beans, and kidney beans to your slow cooker.
- Cook on low for 6 hours or high for 4 hours.
- 30 minutes before serving, stir in the uncooked pasta, cover, and cook for 30 minutes or until tender.
- Season with salt and pepper to taste.
Cup of Yum
Notes
- Don't skip browning the ground beef before adding it to the slow cooker. You can brown the meat the night before you plan to make the soup and refrigerate it until it is time to add everything to the slow cooker.
- Cut your carrots, celery, and onion into evenly sized-pieces so they cook at the same rate.
- Be sure to drain and rinse your canned beans before adding them to the soup. Rinsing helps remove any excess salt or starchy liquid that can make the soup too thick or salty.
- Stir in the pasta only in the last 30 minutes of cooking so it has a nice al dente texture.
- You can make the recipe your own by adding extra veggies, swapping out the beans, or using a different type of pasta.
- Don't skip browning the ground beef before adding it to the slow cooker. You can brown the meat the night before you plan to make the soup and refrigerate it until it is time to add everything to the slow cooker.
- Cut your carrots, celery, and onion into evenly sized-pieces so they cook at the same rate.
- Be sure to drain and rinse your canned beans before adding them to the soup. Rinsing helps remove any excess salt or starchy liquid that can make the soup too thick or salty.
- Stir in the pasta only in the last 30 minutes of cooking so it has a nice al dente texture.
- You can make the recipe your own by adding extra veggies, swapping out the beans, or using a different type of pasta.
Nutrition Information
Calories
451kcal
(23%)
Carbohydrates
67g
(22%)
Protein
35g
(70%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
47mg
(16%)
Sodium
772mg
(32%)
Potassium
1547mg
(44%)
Fiber
14g
(56%)
Sugar
9g
(18%)
Vitamin A
3786IU
(76%)
Vitamin C
16mg
(18%)
Calcium
170mg
(17%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 451
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 35g | 70% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 772mg | 32% |
| Potassium | 1547mg | 33% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 3786IU | 76% |
| Vitamin C | 16mg | 18% |
| Calcium | 170mg | 17% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.