This slow cooker pasta fagioli is full of hearty beef, beans, veggies, and pasta.
Makes for great comfort food in the cooler months!
This slow cooker pasta fagioli would have been the perfect cure!
Ingredients of Slow cooker vegetarian pasta fagioli
- Prepare 1 of medium onion chopped.
- Prepare 2 of small zucchini.
- You need 2 of small yellow squash.
- It's 4 stalks of celery chopped.
- Prepare 4 of garlic cloves minced.
- You need 1 litre of vegetable broth.
- You need 28 oz of can petite diced tomatoes.
- You need 1 can of canelini beans.
- You need 1 can of kidney beans.
- It's to taste of salt, pepper and Italian seasoning.
- You need 1 cup of small pasta.
- You need of parmesan cheese.
Slow cooker vegetarian pasta fagioli instructions
- Put broth, tomatoes, onions, celery, garlic, beans, salt, pepper, and italian spice mix in slow cooker and turn on high for 4 hours or low for 8..
- An hour before soup is finished slice zucchini and yellow squash and put in with the soup..
- In a pot on the stove cook your pasta according to package directions..
- To serve put a scoop of pasta in the bowl top that with the soup and a sprinkling of parmesan cheese..
- This time i cooked the pasta in the crockpot for the last hour..
If you like this pasta and bean soup, you might also like This slow cooker pasta e fagioli starts with a pound of dried pinto beans (great northern beans work well too) and a flavorful broth. The dish can be made with or without meat, and you'll often see American adaptations made with ground beef. We prefer pancetta — the salty, dry cured Italian ham. Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly. Pingback: Weight Watchers Slow Cooker Chicken Pasta Fagioli • Simple Nourished Living.
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