Looking for a delicious dish filled with veggies that even the kiddos will love? Try this tasty slow-cooker version of an Italian classic.
I grew up in a Japanese household where we didn’t really explore many recipes with beans. We indulged in a delightful range of desserts like mochi and cakes filled with sweet red bean paste—but savory dishes with beans weren’t really on our menu. So, when I first moved to Italy, I was pleasantly surprised by the abundance of bean-focused recipes! You can find everything from white beans stewed with olive oil, garlic, and sage to pork shoulder braised in tomato sauce with beans. And, of course, the classic pasta e fagioli. During the fall season in Tuscany, it seems like every trattoria or ristorante has its own twist on pasta e fagioli. My neighborhood gem, Trattoria Casalinga, makes one of the best versions I’ve ever tasted! The flavors of slow-cooked tender beans combined with soft, savory stewed vegetables are simply divine.
Whenever Casalinga closes for the winter season, I find myself reaching for this Crock-Pot pasta e fagioli recipe. It’s comforting, hearty, traditional, and oh-so-delicious! One of my favorite things about this recipe—aside from the wonderful variety of veggies—is the ease of using a slow cooker. I love using it on busy weekdays when I know I’ll be too tired to cook dinner after a long haul at the office. Just set it in the morning and forget it! All you need to do when you get home is toss in the pasta, top each bowl with a generous amount of Parmesan cheese, and savor the goodness!
How to make this soup without a Crock-Pot
It’s easy to make this recipe without a slow cooker! You can get similar results on the stovetop in a large pot or heavy-bottom Dutch oven. The cooking times and preparation are slightly different, but the flavor will still be fantastic.
Simply follow steps one and two—but in a large pot or Dutch oven, instead of in a skillet. Continue by adding all the ingredients mentioned in step three to your pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for approximately 30-45 minutes. Stir in the ditalini pasta about 8-10 minutes before you plan to serve the dish, and allow it to cook until tender in the simmering soup. Check that the pasta and veggies are all fully cooked before ladling out your soup.
How do I store leftovers?
Once the soup is fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 4 months. I recommend letting it thaw overnight in the fridge, then reheating it over the stovetop or in the microwave until it’s piping hot throughout.
Serving suggestions
This Crock-Pot pasta e fagioli pairs beautifully with lots of veggies. I recommend serving it with either a tray of Roasted Broccoli And Cauliflower, Steamed Brussels Sprouts, or some tasty Roasted Zucchini And Squash. I also love to serve this soup with either this Chopped Salad or this delightful Spring Salad.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 5 tablespoons tomato paste
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 celery stalks diced small
- 3 medium carrots peeled and diced small
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 can tomato sauce (14 1/2 ounces)
- 1 can petite diced tomatoes (14 1/2 ounces)
- 4 cups low-sodium beef or chicken broth
- 1/2 teaspoon dried red pepper chili flakes optional
- 8 ounces dry ditalini pasta
- Fresh parsley optional, for garnish
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook until browned, about 7-10 minutes. Stir in the diced onion and continue cooking until the onion softens, about another 2 minutes.
- Mix in the tomato paste, minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Let the flavors blend for 1-2 minutes.
- Transfer the beef mixture to a 6- to 8-quart Crock-Pot. Add diced celery, diced carrots, kidney beans, cannellini beans, tomato sauce, diced tomatoes, broth, and red pepper flakes if using. Stir to combine everything evenly.
- Cover and cook on HIGH for about 4 hours (or on LOW for 6 hours). Approximately 30 minutes before the soup is done cooking, stir in the ditalini pasta and cover. Continue cooking until the pasta is tender.
- Taste the soup and adjust seasonings if needed. Garnish with fresh parsley and Parmesan cheese if using.
- Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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