🍲 Slow Cooker Pasta e Fagioli Recipe

Ingredients:

• 1 lb ground beef

• 1 cup diced onion

• 1 cup diced carrots

• 1 cup diced celery

• 2 cloves garlic, minced

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

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

• 1 (28 oz) can diced tomatoes (with juice)

• 1 (15 oz) can tomato sauce

• 1 cup ditalini or small macaroni pasta

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

• 4 cups beef broth

• 2 tbsp chopped fresh parsley (for garnish)

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Instructions:

1. Brown the meat:

   • In a skillet over medium heat, cook the ground beef until fully browned. Drain excess grease.

2. Transfer to slow cooker:

   • Add the browned meat, diced onions, carrots, celery, garlic, beans, tomatoes, tomato sauce, broth, and spices to a slow cooker.

3. Cook:

   • Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.

4. Add pasta:

   • About 30 minutes before serving, stir in the pasta. Cover and cook until pasta is tender.

5. Serve:

   • Garnish with chopped parsley. Serve hot with crusty bread or a side salad.

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❓ Q&A: Pasta e Fagioli

Q: Can I use a different type of pasta?

A: Yes! Any small pasta such as elbow macaroni, small shells, or orzo will work well.

Q: Can I make it vegetarian?

A: Definitely. Omit the ground beef and use vegetable broth instead of beef broth.

Q: Can I freeze leftovers?

A: Yes, but the pasta can become mushy. To avoid that, cook and store pasta separately before freezing.

Q: What’s the difference between Pasta e Fagioli and Minestrone?

A: Pasta e Fagioli focuses more on beans and pasta, while minestrone often includes more varied vegetables and sometimes rice.

Q: How do I make it thicker?

A: You can mash some of the beans or let the soup simmer uncovered for a bit to reduce the liquid.