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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

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 medium carrots, chopped
  • 1-1/2 cups finely chopped cabbage
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ditalini or other small pasta
  • Grated Parmesan cheese, optional

Directions

  • 1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
  • 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.
  • 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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