Hearty and comforting, the Slow Cooker Pasta E Fagioli Soup Recipe is the perfect dish for any occasion. This soup brings together rich beans, tender pasta, and vibrant vegetables in a soul-warming broth that speaks of rustic Italian charm. Whether it’s a cozy family dinner or a gathering with friends, this recipe will delight everyone at the table. It’s simple to prepare, allowing you to enjoy delicious flavors without spending hours in the kitchen.
Why You’ll Love This Recipe
- Easy Preparation: With minimal chopping and just one pot, this soup allows you to spend more time enjoying your meal.
- Flavorful Ingredients: The combination of herbs and vegetables creates a depth of flavor that warms the heart.
- Versatile Meal: Perfect as a main course or side dish, it’s suitable for lunch or dinner.
- Healthy and Hearty: Packed with protein from beans and fiber from vegetables, it’s nutritious without sacrificing taste.
- Make Ahead: Ideal for meal prep; simply store leftovers in the fridge or freeze for later!
Tools and Preparation
Before diving into cooking, gather the essential tools you’ll need for this easy slow cooker recipe.
Essential Tools and Equipment
- Slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Importance of Each Tool
- Slow cooker: This tool allows for hands-off cooking, letting flavors develop slowly while you go about your day.
- Cutting board: A sturdy surface helps ensure safety while chopping ingredients efficiently.
- Ladle: Perfect for serving your soup without spills, making mealtime enjoyable.
Ingredients
For the Broth Base
- 4 cups vegetable broth
- 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed
- 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
For the Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
For Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How to Make Slow Cooker Pasta E Fagioli Soup Recipe
Step 1: Prepare the Vegetables
Combine olive oil with diced onion, minced garlic, chopped carrot, and sliced celery in the slow cooker. Allow vegetables to become translucent and tender for approximately 5 minutes.
Step 2: Add Beans and Tomatoes
Incorporate kidney beans, cannellini beans, diced tomatoes (with their juice), vegetable broth, dried basil, oregano, salt, and black pepper into the slow cooker. Ensure all ingredients are mixed thoroughly.
Step 3: Cook the Soup
Secure the slow cooker lid. Simmer on low temperature for 6-8 hours or on high temperature for 3-4 hours. This long cooking time allows flavors to meld beautifully.
Step 4: Add Pasta
During the final hour of cooking, gently introduce pasta into the soup. If needed, supplement with additional broth if the liquid seems reduced. Continue cooking until pasta reaches an al dente consistency.
Step 5: Serve and Garnish
Transfer the steaming soup into serving bowls. Decorate each portion with freshly chopped parsley for a vibrant touch. Serve immediately to enjoy maximum flavor and warmth!
How to Serve Slow Cooker Pasta E Fagioli Soup Recipe
This hearty slow cooker pasta e fagioli soup is perfect for sharing with family and friends. Whether you’re hosting a cozy dinner or looking for a comforting meal, here are some delightful serving suggestions to elevate your dining experience.
With Crusty Bread
- Serve the soup alongside freshly baked crusty bread for dipping. The bread’s texture complements the rich broth beautifully.
Topped with Cheese
- Sprinkle grated Parmesan or mozzarella cheese on top of each bowl before serving. The melted cheese adds flavor and creaminess to the dish.
Garnished with Fresh Herbs
- Enhance the soup’s aroma by garnishing it with fresh basil or parsley. This touch adds vibrant color and freshness.
Accompanied by a Salad
- Pair the soup with a crisp green salad. A light vinaigrette can balance the heartiness of the soup perfectly.
In Bread Bowls
- For a fun twist, serve the soup in hollowed-out bread bowls. This presentation is not only unique but also adds extra flavor!
With Olives and Antipasto
- Offer a platter of olives and antipasto on the side. These savory bites complement the flavors of your pasta e fagioli soup.
How to Perfect Slow Cooker Pasta E Fagioli Soup Recipe
To ensure your slow cooker pasta e fagioli soup turns out perfectly every time, keep these tips in mind.
- Use fresh ingredients: Fresh vegetables enhance flavor significantly. Opt for seasonal produce when possible.
- Adjust seasoning to taste: Always taste your soup before serving and adjust seasoning as needed. More herbs can elevate the dish.
- Be mindful of pasta cooking time: Add pasta during the last hour of cooking to prevent it from becoming mushy.
- Store leftovers properly: Keep any leftover soup in an airtight container in the fridge for up to three days, ensuring it’s still delicious when reheated.
- Experiment with beans: While kidney and cannellini beans are traditional, feel free to mix in other types like black beans or chickpeas for variety.
- Add greens for nutrition: Stir in spinach or kale during the last 30 minutes of cooking for added nutrients and texture.
Best Side Dishes for Slow Cooker Pasta E Fagioli Soup Recipe
Complement your slow cooker pasta e fagioli soup with these delightful side dishes that enhance your meal’s overall experience.
- Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is perfect for soaking up delicious broth.
- Caesar Salad: A classic Caesar salad with crunchy croutons and creamy dressing adds freshness and crunch.
- Stuffed Peppers: Colorful stuffed peppers filled with rice or quinoa make a hearty side that pairs well with Italian flavors.
- Roasted Vegetables: Seasoned roasted vegetables bring out natural sweetness and provide a healthy contrast to the rich soup.
- Caprese Skewers: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a refreshing bite-sized treat.
- Zucchini Fritters: Crispy zucchini fritters offer a tasty way to incorporate more veggies into your meal while adding great texture.
- Polenta Cakes: Creamy polenta cakes can be grilled or baked, adding a delightful twist to your meal presentation.
- Bruschetta: Toasted bread topped with tomatoes, garlic, and basil offers a bright appetizer that balances well with hearty soups.
Common Mistakes to Avoid
When making Slow Cooker Pasta E Fagioli Soup, it’s easy to make a few common mistakes. Here are some tips to ensure your soup turns out perfectly every time.
- Skipping the Sauté Step: Neglecting to sauté the onions and garlic can lead to less flavor. Take the time to cook these ingredients first for a richer taste.
- Overcooking the Pasta: Adding pasta too early may result in mushy noodles. Introduce it during the last hour of cooking for perfect al dente texture.
- Not Using Enough Liquid: If you don’t add enough broth, your soup may be too thick. Always check the consistency and adjust with extra broth as needed.
- Ignoring Seasoning Adjustments: Tasting throughout is key. Adding salt and pepper at the end can enhance flavors significantly, so adjust according to your preference.
- Using Old Ingredients: Fresh ingredients make a difference in taste. Ensure your vegetables and beans are fresh for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow the soup to cool completely before refrigerating.
Freezing Slow Cooker Pasta E Fagioli Soup Recipe
- Freeze in airtight containers or freezer bags for up to 3 months.
- Leave some space at the top of containers as liquids expand when frozen.
Reheating Slow Cooker Pasta E Fagioli Soup Recipe
- Oven: Preheat to 350°F (175°C) and heat the soup in an oven-safe dish until warmed through.
- Microwave: Heat in microwave-safe bowls in 1-minute intervals, stirring between each until hot.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Slow Cooker Pasta E Fagioli Soup.
Can I use different beans in this Slow Cooker Pasta E Fagioli Soup Recipe?
You can certainly substitute other types of beans like black beans or pinto beans based on your preference.
How do I make Slow Cooker Pasta E Fagioli Soup vegetarian?
This recipe is already vegetarian-friendly! Just ensure that the vegetable broth is suitable for your diet.
Is it possible to add meat to this Slow Cooker Pasta E Fagioli Soup Recipe?
Yes! You can add diced chicken or turkey at the beginning with the vegetables for added protein.
How long does it take to cook Slow Cooker Pasta E Fagioli Soup?
Cooking on low takes about 6-8 hours, while high cooking takes 3-4 hours. It’s great for meal prep!
Final Thoughts
This Slow Cooker Pasta E Fagioli Soup is not only hearty and comforting but also versatile. You can customize it by adding more vegetables or different types of beans based on your taste. Give it a try, and enjoy a bowl of rustic Italian goodness!
Slow Cooker Pasta E Fagioli Soup
Experience the warmth and comfort of our Slow Cooker Pasta E Fagioli Soup Recipe, a delightful dish that captures the essence of rustic Italian cuisine. This hearty soup combines wholesome beans, tender pasta, and vibrant vegetables in a flavorful broth, making it perfect for family dinners or gatherings with friends. The best part? It requires minimal prep time, allowing you to savor delicious flavors without spending all day in the kitchen. Enjoy this nourishing meal any time of the year, whether it’s a cozy winter night or a casual summer evening.
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- Dried basil and oregano
Instructions
- In your slow cooker, combine olive oil with chopped onion, minced garlic, diced carrot, and celery. Sauté until vegetables are tender.
- Add kidney beans, cannellini beans, diced tomatoes (with juice), vegetable broth, dried basil, oregano, salt, and pepper. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last hour of cooking, add pasta and more broth if needed. Cook until pasta is al dente.
- Serve hot garnished with freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg