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Slow Cooker Pasta e Fagioli Soup
Simple slow cooker of the classic Italian soup Pasta e Fagioli that will rival any restaurant recipe around. Makes enough to feed a crowd, absolutely delicious.
Course dinner
Cuisine Italian
Keyword e fajioli, pasta, slow cooker, soup
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 12
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