Description
A hearty and comforting Italian-inspired soup made with pasta, beans, vegetables, and a savory broth—all cooked to perfection in a slow cooker.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1 cup small pasta (ditalini, elbow, or shells)
- 1 cup spinach or kale (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrots, and celery for about 5 minutes.
- Transfer sautéed vegetables to the slow cooker.
- Add diced tomatoes, beans, broth, oregano, basil, salt, and pepper. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the pasta and stir. If using spinach or kale, add it in as well.
- Adjust seasoning to taste and serve with grated Parmesan cheese if desired.
Notes
To prevent mushy pasta, add it towards the end of cooking. For extra flavor, garnish with fresh herbs or a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta fagioli, slow cooker soup, crockpot recipe, Italian soup