This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Simple slow cooker version of the classic Italian soup Pasta e Fagioli that will rival any restaurant recipe around. Makes enough to feed a crowd, absolutely delicious.
We love dining out as a family. It is one of our favorite things to do to spend time together. But it seems that finding time when we are all available to go is getting harder & harder. With 2 kids working, our work schedules, one in college, 2 homeschooled, running a home business & all the activities, it is rare for us all to dine together. That makes me sad, but it is a reality of kids growing up & starting their own lives. So we often resort to making our favorite “restaurant-style” recipes from some of our favorite cookbooks instead. This Slow Cooker Pasta e Fagioli Soup is one we love to make again & again.
Pasta e Fagioli Soup Recipe
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I was inpsired by a traditional version of Pasta e Fagioli Soup in Everyday Food Cookbook by Martha Stewart Living a long time ago & have been making our own version in the slow cooker for a while. You see, I’m always looking for new & creative ways to add beans to our meals (because they make it tastier & healthier) & this recipe is perfect for that.
I particularly love red kidney beans like these from S&W Beans. S&W Beans has the highest standards in the industry, premium quality carried on for over 120 years. I love the HUGE variety of beans they offer AND they come in a Less Sodium version & Organic too. How great is that? They really are a great way to make my recipes healthier for the whole family. You can’t beat that!
Slow Cooker Pasta e Fagioli Soup
You won’t believe just how easy this is to make. Just brown your meat & toss it in the slow cooker with your other ingredients. Towards the end, add in pasta & beans & you are ready for a super simple, restaurant quality meal. It is INCREDIBLY DELICIOUS!
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Slow Cooker Pasta e Fagioli Soup
- 2 lbs lean ground beef
- 3 whole carrots diced
- 6 celery stalks diced
- 1 medium white onion diced
- 1- 28 ounce cans crushed tomatoes
- 16 oz V-8 juice
- 32 oz beef broth
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried thyme
- salt & pepper to taste
- 2 cans cannellini beans (15 ounces) drained & rinsed
- 2 cans red kidney beans (15 ounces) drained & rinsed
- 2 cups ditalini pasta uncooked
- Brown the ground beef in a skillet until no longer pink & cooked throughout.
- Transfer to slow cooker & add carrots, celery, onion, crushed tomatoes, broth, oregano, basil, thyme, salt & pepper.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Approx 30 minutes before serving, stir in beans & pasta. Stir occasionally.
- Serve immediately while hot with dinner rolls or breadsticks
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