Pasta e Fagioli (Slow Cooker Recipe)

Hearty, comforting, and full of Italian flavor, this slow cooker Pasta e Fagioli is a rustic soup made with pasta, beans, vegetables, and savory herbs. It’s perfect for chilly days and easy to prepare ahead for weeknight meals.

📝 Ingredients for Pasta e Fagioli (Slow Cooker Recipe)

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp thyme

• ¼ tsp red pepper flakes (optional for heat)

• 1 (15 oz) can diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can cannellini beans, drained and rinsed

• 4 cups vegetable broth or chicken broth

• Salt and pepper, to taste

• 1 cup ditalini pasta or other small pasta

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan cheese, for serving

🍲 Instructions:

1. Sauté veggies (optional but recommended):
   In a skillet, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.

2. Transfer to slow cooker:
   Add sautéed vegetables, diced tomatoes, tomato sauce, both types of beans, oregano, basil, thyme, red pepper flakes, and broth into the slow cooker. Stir to combine.

3. Cook:

   • On LOW for 6–8 hours, or

   • On HIGH for 3–4 hours.

4. Add pasta:
   About 30 minutes before serving, stir in the dry pasta. Cook until tender (check after 25 minutes).

5. Finish and serve:
   Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley/basil and Parmesan.

📌 Notes:

• Make it vegan: Use vegetable broth and skip the Parmesan or use a vegan cheese.

• Add meat: Browned ground beef or Italian sausage can be added for a heartier soup.

• Pasta texture tip: To avoid mushy pasta in leftovers, cook it separately and add it just before serving.

• Freezer-friendly: Freeze before adding pasta for best results.

💡 Tips:

• Don’t overcook pasta in the slow cooker — check it after 20–25 minutes.

• Want a thicker soup? Mash some beans before adding or stir in 1–2 tbsp tomato paste.

• Fresh herbs boost flavor at the end of cooking.

• A Parmesan rind added while cooking adds umami — remove before serving.

🍽️ Servings:

6–8 servings (depending on portion size)

🔢 Nutritional Info (Per Serving – Approximate)

• Calories: 280

• Protein: 12g

• Carbs: 40g

• Fat: 7g

• Fiber: 10g

• Sodium: 650mg

(Varies based on ingredients and portion size.)

✅ Benefits:

• Hearty & Filling: Great for lunch or dinner.

• High in Fiber & Plant Protein: Thanks to beans and veggies.

• Budget-Friendly: Made from pantry staples.

• Meal Prep Friendly: Stores and reheats well.

• Customizable: Easily made vegan, gluten-free, or meatier.

❓ Q&A:

Q: Can I use canned beans instead of dried?
A: Yes, canned beans are perfect for slow cooker use. Just rinse and drain them.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. For best texture, store pasta separately.

Q: Can I freeze this soup?
A: Yes, but freeze without the pasta. Add fresh pasta when reheating for best results.

Q: What pasta works best?
A: Ditalini is traditional, but elbow macaroni or small shells work well too.

Q: Can I make this on the stovetop?
A: Absolutely! Sauté the veggies, simmer the soup for 30–40 minutes, then add pasta and cook until tender.