Easy Slow Cooker Pasta Fagioli Soup
Introduction
As the weather starts to cool down, there’s nothing more comforting than a warm bowl of homemade soup. One of my all-time favorites is Slow Cooker Pasta Fagioli Soup. This hearty and flavorful dish is perfect for those busy weeknights when you want a delicious and nutritious meal without spending hours in the kitchen.
The Perfect Combination of Pasta and Beans
Pasta Fagioli, also known as Pasta e Fagioli, is a traditional Italian soup that translates to “pasta and beans.” This dish is loved for its rich flavors, creamy texture, and the perfect balance of carbohydrates and protein. The slow cooker method allows the flavors to meld together beautifully and makes it incredibly easy to prepare.
Ingredients
To make this Easy Slow Cooker Pasta Fagioli Soup, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Fresh parsley, for garnish
Instructions
To start, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
Add the diced carrots and celery to the skillet, and continue cooking for another 5 minutes until the vegetables start to soften.
Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to develop and the soup to thicken.
About 15 minutes before serving, cook the pasta according to the package instructions until al dente. Drain the cooked pasta and add it to the slow cooker. Stir gently to incorporate the pasta into the soup.
Ladle the hot Slow Cooker Pasta Fagioli Soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete and satisfying meal.
Variations
One of the great things about this recipe is its versatility. Here are a few variations you can try:
- For a meatier version, add cooked ground beef or Italian sausage to the soup.
- If you prefer a vegetarian option, omit the meat and increase the amount of beans.
- To make it spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- For a creamier texture, blend a portion of the soup using an immersion blender or regular blender before adding the pasta.
FAQ
Q: Can I freeze the leftovers?
A: Absolutely! This Slow Cooker Pasta Fagioli Soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep well for up to three months.
Q: Can I use different types of beans?
A: Yes! Feel free to experiment with different types of beans, such as navy beans or pinto beans. Just make sure to adjust the cooking time accordingly.
Q: Can I make this soup on the stovetop instead?
A: Of course! Simply follow the same instructions, but instead of using a slow cooker, simmer the soup on the stovetop over low heat for about 1-2 hours, or until the flavors have melded together and the soup has thickened.
Conclusion
With its rich flavors, hearty ingredients, and easy preparation, this Slow Cooker Pasta Fagioli Soup is sure to become a family favorite. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is beginner-friendly and will satisfy your cravings for a warm and comforting meal. So grab your slow cooker and get ready to enjoy a bowl of deliciousness!
