Have you ever wondered how to make Slow Cooker Pasta e Fagioli Soup?
I’m sure everybody across South Africa felt the full might of winter today. I guess soup must’ve been the order of the day too. I decided to try something different today. Something where I can just chuck everything in the slow cooker to cook all day while I stayed under the blankets. Pasta E Fagioli Soup allows one to do just that. It is made with mince, interesting and so good.
1 tablespoon extra virgin olive oil
1 pound lean ground beef
2 crushed garlic cloves (my addition)
1 medium onion, diced (I used 2 small red onions)
2 whole carrots, diced (I sliced)
4 celery stalks, diced
28 ounce can crushed tomatoes
4 cups beef stock
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 tsp smoked paprika (my addition)
1 can cannellini beans, drained and rinsed
Salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
1 can red kidney beans, drained and rinsed
1 cup pasta, uncooked
Add olive oil to a large skillet.
Add ground beef and cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours.
An hour before serving stir in beans and pasta.
Season with salt and pepper to taste.
Discard bay leaves before serving.
Serve immediately with crusty ciabatta bread while hot.
I didn’t exactly serve it immediately but left it on auto until the boys got home from work
This Slow Cooker Pasta e Fagioli Soup is super delicious. The best part of this Slow Cooker Pasta e Fagioli Soup is the short amount of time to do the prep work and then the slow cooker does the rest!
Prepared, tried, and tested Melanie Kramar
Author: The Recipe Critic
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