How To Make Slow Cooker Pasta e Fagioli
Combat the cold weather with this hearty soup. Start it in the morning and let it cook all day for a cozy finish to a long day.
Pasta e Fagioli is a classic Italian soup that should be in everyone’s recipe box. There are, of course, many variations on this theme. Some are better than others, but all have the basic ingredients at their core – beans, tomato, stock and pasta.
The base of this soup is a great candidate for slow cooking. Put it on in the morning and add pasta cooked to a bit less than al dente stage just before serving. Use mild sausage if you find the spicy variety too robust. The small bits of meat make this soup hearty enough to serve as a meal.
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh parsley, chopped
- 2 bay leaves
- 1/2 cup onion, finely diced
- 1 garlic clove, minced
- 1/2 pound sausage
- 1/2 cup carrot, thinly sliced
- 1/4 cup celery, finely diced
- salt & pepper to taste
- 2 cans (15 ounces) cannellini beans or a mix of white and light kidney beans
- 1 can (28 ounces) diced tomatoes
- 2 cups water
- 1 quart chicken stock (store bought or homemade)
- 1-1/2 cups tubetti or ditalini pasta, cooked
- parmesan cheese
- Heat oil over medium heat in large pot. Add onion and garlic and cook until softened. Add sausage and cooked until browned, stirring often. Place mixture in a slow cooker.
- Add carrot, celery, herbs, beans, tomatoes, water and stock. Add salt and pepper to taste. Turn slow cooker on, set at low heat, and cook for 6-8 hours.
- Remove bay leaves and discard. In a separate pot cook pasta. Drain pasta and toss with a very small amount of olive oil to prevent sticking. When ready to serve add pasta and stir to combine. Top with shavings of Parmesan cheese.