Slow Cooker Pasta e Fagioli Soup
This post was sponsored by Amazon Handmade as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
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The warm grain of the maple wood on my new cutting board reminded me of the feeling of warmth you get rushing over your cheeks when coming in from a cold winter’s night. Or how it feels to fill your belly with a comforting soup. There are few things better than a piping hot bowl of soup on a cold day. My Pasta e Fagioli Soup is the perfect warm-you-up dinnertime meal that satisfies the belly and delights the tastebuds. It’s a rich soup filled with beans, ground beef, and a combination of mouthwatering flavors. I love to cook mine in the slow cooker to ensure the flavors marinate together all day long. Inspired by my new kitchen tool, I wasted no time whipping up a batch of this delicious soup.
I start by adding some olive oil to a pan and brown some ground beef. Once the ground beef is no longer pink, I transfer it to my slow cooker.
Then I add in a few diced carrots, some celery, and a finely diced onion.
Next I add in some crushed tomatoes, a couple cans of beef broth, two Bay leaves, some oregano, some basil, some thyme, and some salt and pepper to taste.
Finally I add in a can of white beans and a can of kidney beans (both drained and rinsed first).
I turn my slow cooker on low and let it all cook together for about six to seven hours.
About thirty minutes before serving, I add in about a cup of ditalini pasta and remove the Bay leaves.
Once the pasta is tender, this Pasta e Fagioli Soup is ready to be devoured. I love serving this warm soup with biscuits and salad. It’s one of my favorite wintertime meals.
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- 1 tablespoon extra virgin olive oil
- 1 pound extra lean ground beef
- 3 carrots, diced
- 4 celery stalks, diced
- 1 medium onion, finely diced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (14.5 ounces) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- In a skillet, add olive oil and brown ground beef.
- Once beef is no longer pink, transfer to slow cooker.
- Add all ingredients (except pasta) to slow cooker and stir.
- Cook on low for six hours.
- Thirty minutes before serving, remove bay leaves and add pasta.
- Once pasta is tender, serve immediately while hot.