Easy Slow Cooker Pasta e Fagioli Recipe

There’s something incredibly comforting about a warm bowl of Pasta E Fagioli, especially when it simmers away in your slow cooker. This hearty Italian-American classic combines pasta, beans, and rich flavors, making it an ideal meal on chilly days. The slow cooker takes all the fuss out of cooking, allowing the ingredients to meld beautifully while you go about your day. This dish is not only satisfying but also packed with nutrition, making it perfect for family dinners or a cozy night in.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Servings: 6 servings
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 350 calories
• Protein: 22 grams
• Carbohydrates: 45 grams
• Fat: 10 grams
• Fiber: 10 grams
• Sugar: 6 grams
• Sodium: 800 mg

Why Make This Slow Cooker Pasta E Fagioli Recipe

The Slow Cooker Pasta E Fagioli recipe is perfect for busy individuals and families. Not only does it require minimal effort, but it also delivers a delightful combination of flavors and nutrients. The lean ground beef provides protein, while the beans add fiber and heartiness. Plus, the slow cooking process intensifies the flavors, making every bite delicious. It’s a versatile dish that can easily be adjusted to your liking, so whether you’re craving something mild or a little spicy, you can make it your own.

How to Make Slow Cooker Pasta E Fagioli Recipe

Ingredients:

• 1 pound lean ground beef
• 2 cans (14.5 ounces each) beef broth
• 28 ounces crushed tomatoes
• 15 ounces white cannellini beans (drained)
• 15 ounces dark red kidney beans (drained)
• 1 cup uncooked ditalini pasta
• 2 carrots (peeled and diced)
• 3 celery stalks (sliced)
• 1 onion (diced)
• 1 tablespoon Italian seasoning

Directions:

Step 1: Preparation

In a large skillet over medium heat, brown the ground beef until fully cooked. Make sure to break it apart into small bits as it cooks. Once brown, drain any excess fat to keep the dish lean and healthy.

Step 2: Mixing

Transfer the cooked beef into your slow cooker. Add in the diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans. Stir everything together so that the flavors can combine.

Step 3: Cooking

Cover and cook on low for 6 hours or high for 4 hours. This slow simmering period allows the ingredients to meld beautifully, creating a flavor-packed sauce that will delight your taste buds.

Step 4: Finishing

About 30 minutes before you’re ready to serve, stir in the uncooked ditalini pasta and cover the slow cooker again. This will let the pasta cook through and absorb the delicious flavors of the broth. Before serving, season the dish with salt and pepper to taste.

How to Serve Slow Cooker Pasta E Fagioli Recipe

Serve your Pasta E Fagioli warm, garnished with freshly grated Parmesan cheese and a sprinkle of fresh herbs like parsley or basil for an extra burst of flavor. It pairs wonderfully with a side of crusty bread or a fresh green salad to balance the richness of the dish.

How to Store Slow Cooker Pasta E Fagioli Recipe

Let the leftover Pasta E Fagioli cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stovetop or in the microwave, adding a little water or broth if it thickens too much.

Expert Tips for Perfect Slow Cooker Pasta E Fagioli Recipe

• Meat Options: Feel free to substitute the ground beef with ground turkey or chicken for a leaner option.
• Vegetarian Version: Replace the beef broth with vegetable broth and omit the ground beef for a delicious vegetarian dish.
• Pasta Substitutes: While ditalini is traditional, you can use any small pasta like elbow macaroni or even whole grain pasta for added nutrition.
• Add Greens: For extra nutrition, consider adding chopped spinach or kale during the last 10 minutes of cooking.

Delicious Variations

• Spicy: Add red pepper flakes or a chopped jalapeño to kick up the heat.
• Herby: Incorporate fresh herbs such as thyme or rosemary for a fragrant twist.
• Creamy: Stir in a splash of heavy cream or half-and-half during the last minutes of cooking for a creamier consistency.

Frequently Asked Questions

• Can I make this recipe on the stovetop?
  Yes! Brown the meat in a large pot, add all the ingredients, and simmer on low for about 30-45 minutes until the vegetables are tender and the pasta is cooked.

• What can I use if I don’t have beef broth?
  Chicken or vegetable broth can be used as substitutes without sacrificing too much flavor.

• How do I know if the pasta is done?
  Check the pasta about 20 minutes after adding it; it should be tender but not mushy.

• Can I add more vegetables?
  Absolutely! You can add bell peppers, zucchini, or even spinach for extra nutrients and colors.

• Is this dish gluten-free?
  To make it gluten-free, simply use gluten-free pasta and ensure that the broth and canned goods you use are certified gluten-free.

Conclusion

This Slow Cooker Pasta E Fagioli recipe is a delightful way to bring warmth and comfort to your table with minimal effort. The blend of vegetables, beans, and pasta creates a filling meal that’s perfect for any occasion. Whether you’re cooking for your family or hosting friends, this dish will definitely impress. Give it a try and enjoy the heartiness of homemade comfort food that’s simple yet so rewarding!

Slow Cooker Pasta E Fagioli

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• Author: mia-harper
• Total Time: 375 minutes
• Yield: 6 servings 1x
• Diet: Meat

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Description

A comforting Italian-American dish made with pasta, beans, and rich flavors, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 2 cans (14.5 ounces each) beef broth
• 28 ounces crushed tomatoes
• 15 ounces white cannellini beans (drained)
• 15 ounces dark red kidney beans (drained)
• 1 cup uncooked ditalini pasta
• 2 carrots (peeled and diced)
• 3 celery stalks (sliced)
• 1 onion (diced)
• 1 tablespoon Italian seasoning

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Instructions

1. In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart into small bits. Drain any excess fat.
2. Transfer the cooked beef into your slow cooker. Add in the diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans. Stir to combine.
3. Cover and cook on low for 6 hours or high for 4 hours.
4. Stir in the uncooked ditalini pasta about 30 minutes before serving, cover and let it cook through.
5. Season with salt and pepper to taste before serving.

Notes

Serve warm with grated Parmesan and fresh herbs. Pairs well with crusty bread or a green salad.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 22g
• Cholesterol: 70mg