Slow-Cooker Pasta e Fagioli
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
YIELD: 8 servings (2-1/2 quarts).
This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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1 carton (32 ounces) chicken broth
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (15 ounces) cannellini beans, rinsed and drained
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2 medium carrots, chopped
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1-1/2 cups finely chopped cabbage
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1 celery rib, chopped
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 cup ditalini or other small pasta
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Grated Parmesan cheese, optional
Directions
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1.
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
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2.
Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.
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3.
Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Nutrition Facts
1-1/4 cups: 258 calories, 8g fat (3g saturated fat), 38mg cholesterol, 885mg sodium, 31g carbohydrate (7g sugars, 6g fiber), 17g protein.
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