Pasta e fagioli, meaning "pasta and beans" in Italian, is a hearty and flavorful soup that's perfect for chilly evenings. This slow cooker version simplifies the cooking process, allowing you to enjoy this delicious classic without spending hours in the kitchen. The long, slow simmer in the crock pot infuses the beans and pasta with deep, rich flavor, resulting in a comforting and satisfying meal.
What is Pasta e Fagioli Soup?
Pasta e Fagioli is a rustic Italian soup that typically features pasta, beans (usually cannellini or borlotti), vegetables like carrots and celery, and herbs like oregano and basil. Variations abound, with some recipes including tomatoes, greens, or even sausage. The beauty of this soup lies in its simplicity and adaptability; you can easily customize it to your liking and the ingredients you have on hand. This crock pot recipe offers a convenient and delicious approach to this timeless dish.
How to Make Crock Pot Pasta e Fagioli Soup: A Step-by-Step Guide
This recipe provides a basic framework; feel free to experiment with different vegetables and herbs to create your own unique version.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup ditalini pasta (or other small pasta)
Instructions:
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Combine ingredients in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, vegetable broth, cannellini beans, great northern beans, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender.
- Add pasta: About 30 minutes before serving, stir in the ditalini pasta. Cook until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, fresh parsley, or grated Parmesan cheese (optional).
What kind of beans are best for Pasta e Fagioli?
While cannellini beans are a classic choice, you can experiment with other white beans like great northern beans, navy beans, or even a mix of different beans. The key is to choose beans that hold their shape well during cooking.
Can I use different types of pasta?
Yes! Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they cook quickly and don't overpower the soup. Avoid using long pasta shapes as they may not cook evenly in the slow cooker.
How can I make this soup spicier?
For a spicier soup, add more red pepper flakes, a pinch of cayenne pepper, or a dash of your favorite hot sauce. You could also add a chopped jalapeño or serrano pepper along with the other vegetables.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Is Pasta e Fagioli Soup healthy?
Pasta e Fagioli is a relatively healthy soup, packed with protein from the beans and vegetables. It's a good source of fiber and various vitamins and minerals. However, the nutritional value will depend on the specific ingredients used and the amount of added salt or oil.
This crock pot pasta e fagioli soup is a simple, delicious, and satisfying meal that's perfect for busy weeknights or lazy weekends. Enjoy!
