Crockpot Pasta Fagioli
A hearty and comforting Italian soup with ditalini pasta, cannellini beans, and fresh vegetables, perfect for any day of the week.
Ingredients
Main Ingredients
- 1 cup ditalini pasta
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 carrot, diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 3 cups vegetable broth Use good quality for best flavor
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Dice the onion, carrot, and celery, and mince the garlic.
Combine Ingredients
- Add the diced onion, carrot, celery, and minced garlic to the crockpot and stir.
- Pour in the diced tomatoes and drained cannellini beans.
- Pour in the vegetable broth.
- Stir in Italian seasoning along with salt and pepper.
- Add the ditalini pasta to the crockpot.
Cooking
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking time is up, taste the soup and adjust seasoning as necessary.
Serving
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
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Notes
For leftovers, add pasta halfway through cooking to prevent it from becoming mushy. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.