Crockpot Pasta e Fagioli

Total Time Prep: 30 min. Cook: 7-1/2 hours

Yield 8 servings (2-1/2 quarts)

Crock pot pasta fagioli is a hearty bean-and-pasta soup that's packed with nutrition thanks to the vegetables in this dish. It's incredibly easy to make in a slower cooker and the perfect dish to start on a chilly day, letting it cook while you do whatever else you choose. Simple, super and satisfying.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Directions

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.
Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts

1-1/4 cups: 258 calories, 8g fat (3g saturated fat), 38mg cholesterol, 885mg sodium, 31g carbohydrate (7g sugars, 6g fiber), 17g protein.

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois

Recipe Creator