Instructions
1. Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant.
2. Add carrots and celery; cook 5 minutes until softened.
3. Transfer vegetables to your slow cooker. Add tomatoes, beans, broth, oregano, basil, salt, and pepper. Stir well.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. About 15 minutes before serving, cook pasta according to package directions until al dente. Drain and add to the slow cooker, stirring gently.
6. Ladle into bowls and garnish with parsley. Serve with crusty bread (optional).
Variations
Make it your own!
- Add cooked ground beef or Italian sausage for a heartier soup.
- For a vegetarian option, increase the beans.
- Spice it up with red pepper flakes or hot sauce.
- For a creamier texture, blend a portion before adding pasta.
FAQ
Q: Can I freeze leftovers?
A: Yes! Cool completely before freezing. Keeps for up to 3 months.
Q: Can I use different beans?
A: Yes! Experiment with navy or pinto beans, adjusting cooking time as needed.
Q: Can I make this on the stovetop?
A: Yes! Simmer over low heat for 1-2 hours, or until thickened.
Enjoy!
This Slow Cooker Pasta Fagioli is sure to become a family favorite. Easy, delicious, and perfect for chilly evenings!
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