Description
A hearty and healthy Crockpot Pasta Fagioli packed with vegetables, beans, and pasta for a nutritious meal.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 1 can (15 oz) kidney beans, drained
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup small pasta (like ditalini)
- 2 cups fresh spinach
- Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a pan over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker.
- Add diced tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, basil, salt, and pepper. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- 30 minutes before serving, stir in the pasta. Cook until tender.
- Add spinach and stir until wilted.
- Serve warm with Parmesan cheese if desired.
Notes
- You can substitute any beans you prefer.
- For extra flavor, add a pinch of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American