Slow Cooker Pasta e Fagioli

Slow Cooker Pasta e Fagioli (Italian “pasta and beans”) recipe — hearty, filling, and perfect for a chilly day.

📝 Ingredients (Serves 6–8)

• 1 tbsp olive oil

• 1 lb (450 g) ground beef or Italian sausage (optional, can omit for vegetarian)

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery ribs, diced

• 3 cloves garlic, minced

• 1 can (15 oz / 425 g) red kidney beans, drained & rinsed

• 1 can (15 oz / 425 g) cannellini beans, drained & rinsed

• 1 can (28 oz / 800 g) crushed tomatoes

• 4 cups (1 L) beef or vegetable broth

• 1½ tsp Italian seasoning

• ½ tsp dried thyme

• 1 bay leaf

• Salt & pepper, to taste

• 1 cup (100 g) small pasta (like ditalini or small shells)

• ¼ cup freshly grated Parmesan (plus extra for serving)

• Fresh parsley or basil, chopped (optional)

👩‍🍳 Method

1. Brown the Meat (if using)

   • Heat olive oil in a skillet over medium heat.

   • Cook beef/sausage until browned. Drain excess fat.

   • (If making vegetarian, skip this step.)

2. Layer in the Slow Cooker

   • Add meat, onion, carrots, celery, garlic, beans, tomatoes, broth, herbs, salt, and pepper.

3. Cook

   • Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until veggies are tender.

4. Add Pasta

   • About 30 min before serving, stir in the pasta.

   • Cook on HIGH until pasta is just tender (check package time).

5. Finish & Serve

   • Remove bay leaf. Stir in Parmesan.

   • Taste and adjust seasoning.

   • Ladle into bowls, sprinkle with extra Parmesan and parsley.

🌱 Tips & Variations

• For extra depth, add a splash of balsamic vinegar just before serving.

• Use vegetable broth + skip meat for a vegetarian option.

• Swap beans: try pinto or navy beans.

• If you like it thicker, mash some beans before adding pasta.